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Grilled Corn Basil Pesto Salad

Rated as 4 out of 5 Stars

"Grilled corn tossed with basil pesto and topped with Parmesan, fresh basil, and lemon zest."
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30 m servings 205
Original recipe yields 8 servings (4 cups)


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  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.

Nutrition Facts

Per Serving: 205 calories; 12.4 18.9 8.1 10 230 Full nutrition

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Read all reviews 2
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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.

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...