Fresh Grilled Corn and Zesty Snap Pea Salad

1 ½ lbs. fresh sugar snap peas, trimmed and strings removed if necessary
6 ears of fresh corn with husks
1 bunch green onions, thinly sliced
½ c. extra virgin olive oil
¼ c. fresh lemon juice
3 T. minced fresh dill
3 T. white vinegar
1 T. sugar
Sea salt, black pepper
1-2 fresh jalapenos, seeded and minced

1. Bring large pot of salted water to a boil.
2. Add snap peas and cook 2-3 minutes.
3. Drain and rinse under cold water. Set aside.
4. Preheat grill to high.
5. Soak corn in cold water 8-10 minutes. Shake off excess water.
6. Grill corn 20 minutes, turning frequently.
7. Cool corn, in husks, 10 minutes.
8. Shuck corn, discard husks and silks.
9. Cut kernels from corn and place in large bowl.
10. Add peas and onions.
11. Combine olive oil, lemon juice, dill, vinegar, sugar and jalapenos. Mix well.
12. Pour over corn and peas. Mix well.
13. Season to taste.