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Grilled Corn Basil Pesto Salad

Rated as 4.33 out of 5 Stars
6

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

30 m servings 205
Original recipe yields 8 servings (4 cups)

Directions

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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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Reviews

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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.

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...