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    Home » Seasonal » Summer

    Corn Pesto Salad

    Published Jul 22, 2015; Modified Aug 7, 2023 by Sylvie Taylor

    Jump to Recipe·Print Recipe·Leave a review

    Our Corn Pesto Salad is bursting with the sweet, juicy flavors of fresh corn, cherry tomatoes, and fragrant basil pesto, this salad is the perfect side dish for any occasion. It's easy to make, requires only a handful of simple ingredients, and is sure to impress your guests.

    Corn Pesto Salad

    The best part of this salad is how quickly it comes together and how complimentary all the ingredients are in bringing out the corn flavor. This is perfect as a side dish to a bbq or even as a summer lunch.

    sweetcorn salad
    corn salad

    Why you'll love this

    Delicious Flavor

    The combination of fresh corn and homemade pesto creates a burst of flavor in every bite of this salad. It is sure to satisfy your taste buds and leave you craving for more.

    Nutritious

    This recipe is packed with the goodness of fresh vegetables and healthy oils, making it a nutritious meal. It is a perfect choice for anyone looking for a healthy and filling lunch or dinner option or as a side.

    Easy to Make

    The recipe is quick and easy to make, making it a perfect choice for busy weeknights. With simple instructions and minimal cooking time, you can have a delicious and healthy meal on the table in no time.

    easy corn salad

    How to make Corn Pesto Salad:

    Preheat your oven to 220C/430F and line a baking tray with greaseproof paper.

    Lay the bacon down on the baking tray in a single layer.

    Bake in the oven until golden and crispy, flipping as necessary, approximately 20 minutes.

    Drain the oil from the tray into a heavy based frying pan and heat on medium high.

    Toss in the corn and cook until lightly charred.

    Serve onto your salad plate.

    Place the scallions, tomatoes and avocado in your serving dish.

    Roughly chop the bacon and to the salad.

    Meanwhile, place the chopped herbs, olive oil, pesto and lime juice into a small dish and stir to combine.

    Pour the dressing over the salad and stir through.

    Serve.

    corn salad recipe

    How to prepare Corn Pesto Salad

    • Cook the bacon: Bake your bacon until crispy, set aside to on paper towels.
    • Cook the corn: Cook the corn until slightly charred in the bacon fat.
    • Plate it: Put the other salad ingredients onto your salad plate.
    • Herby dressing: Put all dressing ingredients into a small bowl and combine.
    • Finish the salad: Add the herbed dressing to the salad and stir all the ingredients together.
    • Serve: Spoon onto your serving dish and dig in!

    More fresh summer lunches you'll love

    Zucchini and Corn Quiche

    Waldorf Salad

    Roasted Tomato Sandwich

    Print
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    Corn Pesto Salad

    Corn Pesto Salad

    ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
    • Author: Sylvie Taylor
    • Prep Time: 25 minutes
    • Cook Time: 5 minutes
    • Total Time: 30 minutes
    • Yield: Serves 8
    • Category: Sides
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    Description

    This Corn Pesto Salad recipe is the perfect summer salad that takes fresh summer produce with all it's sweet and crunchy flavors and serves it up as a great side salad to a barbecue.


    Ingredients

    Salad
    200 grams / 6 rashers bacon
    500 grams / 4 corn kernels removed from stalk
    3 scallions, finely sliced
    150 grams / 1 ½ cups cherry tomatoes (1 vine section), quartered
    1 avocado, peeled and pit removed
    Dressing
    Handful fresh mint, finely chopped
    Handful fresh cilantro, finely chopped
    Handful fresh parsley, finely chopped
    2 tablespoons olive oil
    1 tablespoon pesto
    2 tablespoons lime juice


    Instructions

    1. Preheat your oven to 220C/430F and line a baking tray with greaseproof paper.
    2. Lay the bacon down on the baking tray in a single layer.
    3. Bake in the oven until golden and crispy, flipping as necessary, approximately 20 minutes.
    4. Drain the oil from the tray into a heavy based frying pan and heat on medium high.
    5. Toss in the corn and cook until lightly charred.
    6. Serve onto your salad plate.
    7. Place the scallions, tomatoes and avocado in your serving dish.
    8. Roughly chop the bacon and to the salad.
    9. Meanwhile, place the chopped herbs, olive oil, pesto and lime juice into a small dish and stir to combine.
    10. Pour the dressing over the salad and stir through.
    11. Serve.

    Notes

    Recipe by Roamingtaste


    Nutrition

    • Calories: 283 calories per serve

    Keywords: summer salad, corn salad

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    A self taught baker with a passion for seasonal recipes because baking shouldn't be complicated or require hard to find ingredients.

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