Intro to Cooking: Creamy Corn with Sugar Snap Peas

If you’ve been a CollegeCandy reader for some time, you know we run our Intro to Cooking series every week, where even the most kitchen-shy co-ed can find easy, yummy recipes to please her suitemates (and sweet tooth!). Well, we’ve changed up the syllabus for Intro to Cooking: you’ll still get the fabulous recipes you love, but we’ll be including background nutritional info on specific ingredients that are must-haves in every college girl’s pantry.

This Week’s Ingredient: Sugar Snap Peas

It’s well known that a surefire way to rev your metabolism and curb hunger is to have a healthy snack on hand for a quick nibble between meals. But have you ever noticed that most of the go-to snacks (raisins, granola bars, apples) we pack to stabilize blood sugar are really just…sugar? Although many of these items are perfectly healthy and have naturally-occurring (rather than added) sugars, there is such a thing as too much of a good thing. So if you’ve been looking for a tasty, portable snack that won’t give you a sugar crash, look for a different kind of sugar: sugar snap peas!

For a one cup serving size, these little babies (a hybrid between the green and snow pea) weigh in at just 41 calories, packed with riboflavin and dietary fiber. And while most of their calories do, in fact, come from natural sugars, consider that a single serving contains but 4 grams, while just one small box of raisins contains a whopping 25 grams.

Easy Snacks

1. Toss a handful in a sandwich bag with some sea salt and/or some parmesan cheese.
2. Serve with hummus and carrot sticks as a side.
3. Serve with cold pasta as a light and summery meal or warm with a little olive oil, basil, and chicken for a complete dinner.

The Recipe: Creamy Corn with Sugar Snap Peas

This recipe from Epicurious is foolproof and a great way to work more veggies into your day. The original instructions call for fresh ingredients, but they’re modified here with the college gal (or busy summer intern) in mind.


3 box fresh or frozen sugar snap peas
2 boxes frozen corn
1 cup heavy cream
2 bunches scallions (white and pale green parts only), thinly sliced
1 tablespoon kosher salt
1 tablespoon black pepper


1. Heat the frozen corn and sugar snap peas, respectively, according to instructions on the box. Tip: try adding the ingredients to a bowl along with ½ tablespoon kosher salt each before placing in the microwave. If boiling, add the salt to the water before placing the vegetables in to cook.
2. Drain the corn and sugar snap peas and pat dry.
3. In a separate pot, boil the heavy cream and scallions on high heat until slightly thickened, for about 2 minutes. Add the rest of the ingredients, including the corn and snap peas, tossing and stirring until they are cooked through (about another 2 minutes). Serve and enjoy!

CC Beauty Live: Beach Waves (Crunch Not Included)
CC Beauty Live: Beach Waves (Crunch Not Included)
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