Grilled Corn Basil Pesto Salad
Ingredients30 m servings 205
- 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.
Per Serving: 205 calories; 12.4 18.9 8.1 10 230 Full nutrition
ReviewsRead all reviews 3
I made this twice, once with Giovanni Rana refrigerated pesto and once with my own homemade pesto. Delicious both ways!
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.