Pesto Corn Salad with Shrimp

Name: Pesto Corn Salad with Shrimp
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings.
Ingredients: 4 medium ears sweet corn, husked; 1/2 cup packed fresh basil leaves; 1/4 cup olive oil; 1/2 teaspoon salt, divided; 1-1/2 cups cherry tomatoes, halved; 1/8 teaspoon pepper; 1 medium ripe avocado, peeled and chopped; 1 pound uncooked shrimp (31-40 per pound), peeled and deveined

Add a Review

Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

This recipe showcases the beautiful bounty of summer with its fresh corn, tomatoes and delicious basil. Prevent browning by spritzing the salad with lemon juice. —Deena Bowen, Chico, California

Ingredients

4 medium ears sweet corn, husked
1/2 cup packed fresh basil leaves
1/4 cup olive oil
1/2 teaspoon salt, divided
1-1/2 cups cherry tomatoes, halved
1/8 teaspoon pepper
1 medium ripe avocado, peeled and chopped
1 pound uncooked shrimp (31-40 per pound), peeled and deveined

Directions

In a pot of boiling water, cook corn until tender, about 5 minutes. Drain; cool slightly. Meanwhile, in a food processor, pulse basil, oil and 1/4 teaspoon salt until blended.
Cut corn from cob and place in a bowl. Stir in tomatoes, pepper and remaining 1/4 teaspoon salt. Add avocado and 2 tablespoons basil mixture; toss gently to combine.
Thread shrimp onto metal or soaked wooden skewers; brush with remaining basil mixture. Grill, covered, over medium heat until shrimp turn pink, 2-4 minutes per side. Remove shrimp from skewers; serve with corn mixture.

Nutrition Facts

1 serving: 371 calories, 22g fat (3g saturated fat), 138mg cholesterol, 450mg sodium, 25g carbohydrate (8g sugars, 5g fiber), 23g protein.

Pesto Corn Salad with Shrimp

Ingredients

Directions

Nutrition Facts

More from Taste of Home