Creamy Corn with Sugar Snap Peas and Scallions

1. 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).

2. 2

   Transfer with a slotted spoon to a large bowl of ice and cold water to stop cooking.

3. 3

   Drain sugar snaps and pat dry with paper towels.

4. 4

   Cook corn in 2 batches in same pot of boiling water until just tender, about 3 minutes (return to a boil between batches).

5. 5

   Transfer to bowl of ice and cold water to stop cooking.

6. 6

   Drain corn and pat dry with paper towels.

7. 7

   Cut off kernels and discard cobs.

8. 8

   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.

9. 9

   Add sugar snaps, corn, salt, and pepper and cook, tossing, until vegetables are coated and heated through, about 2 minutes.

* Per serving · 4 servings · Values may vary.