Corn and pesto might not seem the best mix, but this Corn pesto salad has all the best things that summer has to offer. The goal was to share this recipe earlier in the week, however, even the best intentions cannot be fulfilled unless you actually put in effort and this thought was something I contemplated as I watched the pink clouds drift overhead while waiting for the training last evening. How is it Wednesday already??? I cannot fathom and yet this is the first post all week.

The intention was lost on my otherwise distracted mind and a rather stressful couple of days in the office. Meanwhile, five minutes for myself and looking up the last pieces of my trip that I will be on in a week were spent over this crunchy packed salad which I originally made to fill up my dad during his visit in May. After finishing his first serving of this he declared it was “the best salad he’s ever tasted.”

Because of that declaration, I tried to make it between each stop back in London before we either set off together or he went off on his own adventure. This salad made for light and refreshing eating between our Portuguese tarts and Danish Pastries and it is a great addition to any summer menu.

You could double this recipe and feed a small crowd with this as a side salad and they would likely all love it (though those who eat kosher may be inclined to resist), because the corn is a bright beauty to enjoy along with the other handful of ingredients that work perfectly together.

I’d love to hear what you think of this.

Summer Pesto Salad
Recipe by Roamingtaste
Serves 4

Ingredients:
3 scallions, finely sliced
2/3 cup small cherry or small plum tomatoes, quartered
1/3 cucumber, thinly sliced
1/2 avocado, cubed
6 rashers bacon
2 corn cobs, cooked and kernels removed from stalk
Handful fresh mint, finely chopped
Handful fresh cilantro, finely chopped
2 tablespoons olive oil
1 tablespoon pesto

Directions:
Place the scallions, tomatoes, cucumber and avocado in a bowl.

Fry the bacon in a frying pan until slightly crispy, remove and allow to drain on paper towels.

Add the corn to the frying pan on medium heat to cook until lightly charred in the bacon fat. Remove from the heat and allow to cool for 5 minutes. Add the finely chopped fresh herbs, olive oil and pesto, stirring to coat.

Add the corn to your serving dish, roughly chop the bacon and add to the corn. Add the remaining ingredients to your serving dish.

Stir together until well combined.

Serve.

Corn Pesto Salad

Yield: Serves 4

Prep Time: 25 minutes

Cook Time: 5 minutes

Additional Time: 5 minutes

Total Time: 35 minutes

Summertime is made for bright, fresh and crunchy salads full of the bounty of seasonal ingredients and this salad takes advantage of the season bounty and would be perfect accompanied to a barbecue or 'bring a plate' event.

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Ingredients

• 3 scallions, finely sliced
• 2/3 cup small cherry or small plum tomatoes, quartered
• 1/3 cucumber, thinly sliced
• 1/2 avocado, cubed
• 6 rashers bacon
• 2 corn cobs, cooked and kernels removed from stalk
• Handful fresh mint, finely chopped
• Handful fresh cilantro, finely chopped
• 2 tablespoons olive oil
• 1 tablespoon pesto

Instructions

1. Place the scallions, tomatoes, cucumber and avocado in a bowl.
2. Fry the bacon in a frying pan until slightly crispy, remove and allow to drain on paper towels.
3. Add the corn to the frying pan on medium heat to cook until lightly charred in the bacon fat. Remove from the heat and allow to cool for 5 minutes. Add the finely chopped fresh herbs, olive oil and pesto, stirring to coat.
4. Add the corn to your serving dish, roughly chop the bacon and add to the corn. Add the remaining ingredients to your serving dish.
5. Stir together until well combined.
6. Serve.

Notes

Recipe by Roamingtaste