Grilled Corn Basil Pesto Salad recipe

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Ingredients

8 ears fresh sweet corn
¾ cup prepared basil pesto
¼ cup shaved Parmesan cheese
2 tablespoons thinly sliced fresh basil
½ teaspoon lemon zest
cracked black pepper to taste

Nutrition Info

205 calories
carbohydrate: 18.9 g
cholesterol: 9.7 mg
fat: 12.4 g
fiber: 3.1 g
protein: 8.1 g
saturatedFat: 3.5 g
servingSize: -
sodium: 230.3 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place corn on the rack of a gas or charcoal grill. Cover and cook over direct medium-high heat until lightly charred, turning occasionally, 8 to 10 minutes. Remove from the grill. Let cool until easy to handle.

  2. Cut kernels from the cobs, discard cobs. Combine corn kernels and pesto in a large bowl, stir to coat.

  3. Transfer to a serving dish. Top with Parmesan cheese, basil, lemon zest, and cracked black pepper.

Recipe Yield

4 cups

Recipe Note

Grilled corn tossed with basil pesto and topped with Parmesan, fresh basil, and lemon zest.

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