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My review
Grilled Corn Basil Pesto Salad
2 made it |
3 reviews
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6
cchristi4
"Grilled corn tossed with basil pesto and topped with Parmesan, fresh basil, and lemon zest."
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Ingredients
30 m servings 205Original recipe yields 8 servings (4 cups)
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- US
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Directions
{{model.addEditText}} Print- 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.
- Cut kernels from the cobs; discard cobs. Combine corn kernels and pesto in a large bowl; stir to coat.
- Transfer to a serving dish. Top with Parmesan cheese, basil, lemon zest, and cracked black pepper.
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Reviews
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Newest
11/8/2018
I made this twice, once with Giovanni Rana refrigerated pesto and once with my own homemade pesto. Delicious both ways!
9/12/2018
Made this last night it was very good! Good summer time salad. I did make my own pesto and left out the lemon zest didn't have. My husband said I could make it anytime for him.
8/26/2018
I made this with roasted frozen corn, for the convenience. It was a very easy recipe. I can't say this was an OMG recipe, but it was okay. Next time I make it I will use my own pesto. I use...