Active Time

　　45 min

　　Total Time

　　1 hr

　　

Ingredients

Makes 16 servings

　　3 lb sugar snap peas, trimmed

　　12 ears corn, shucked

　　1 cup heavy cream

　　2 bunches scallions (white and pale green parts only), thinly sliced

　　1 tablespoon kosher salt

　　1 tablespoon black pepper

　　

Step 1

Cook sugar snaps in 6 batches in an 8-quart pot of boiling salted water until crisp-tender, about 1 minute (return to a boil between batches). Transfer with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain sugar snaps and pat dry with paper towels.

　　

Step 2

Cook corn in 2 batches in same pot of boiling water until just tender, about 3 minutes (return to a boil between batches). Transfer to bowl of ice and cold water to stop cooking. Drain corn and pat dry with paper towels. Cut off kernels and discard cobs.

　　

Step 3

Just before serving, boil cream and scallions in a wide 6- to 8-quart heavy pot over high heat until slightly thickened, about 2 minutes. Add sugar snaps, corn, salt, and pepper and cook, tossing, until vegetables are coated and heated through, about 2 minutes.

　　Cooks' note:

　　· Sugar snaps and corn can be cooked 1 day ahead and chilled separately in sealed plastic bags lined with paper towels.