Grilled Corn Basil Pesto Salad Recipes

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GRILLED CORN WITH PESTO AND BASIL SCHMEAR



Grilled Corn with Pesto and Basil Schmear image

Give your grilled corn a burst of summer flavor.

Categories     American     Barbeque     Summer     grilled     side dish

Time 15m

Yield 4 servings

Number Of Ingredients 4

canola oil
4 shucked corn cobs
1/2 c. pesto, either homemade or store-bought
1/4 c. chopped fresh basil

Steps:

  • Set up grill for direct cooking and heat to medium-high. Once hot, clean and lightly oil grates with canola oil. Grill shucked corn cobs, turning occasionally, until charred, 6 to 8 minutes.
  • Brush cobs with prepared pesto and sprinkle with chopped fresh basil.

GRILLED CORN AND TOMATO SALAD WITH THAI BASIL VINAIGRETTE DRESSING



Grilled Corn and Tomato Salad with Thai Basil Vinaigrette Dressing image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 16

8 large ears corn
Kitchen twine
1 small or 1/2 large red onion, finely chopped
2 cups grape tomatoes, quartered lengthwise
4 to 5 large Thai basil leaves, roughly chopped
Kosher salt and freshly cracked black pepper
1/2 cup chopped Thai basil leaves
1/2 cup chopped cilantro leaves
1/4 cup lime juice
1/4 cup orange juice
1 tablespoon honey
2 teaspoons freshly grated ginger
1 teaspoon lime zest
1/2 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
1/4 cup canola oil

Steps:

  • Preheat a grill to medium-high heat.
  • Salad: Peel back the corn husks, but do not remove them completely. Carefully pick off and discard the wispy silk threads that are attached to the corn. Pull the husks back over the ears and tie the ends closed with kitchen twine. Soak the corn in large bowl of cold water for 10 minutes. Drain the water, shake off the excess and put them on the grill for 15 minutes, turning every 3 to 4 minutes until the corn is tender. Remove them from the grill and let the ears cool to room temperature.
  • Vinaigrette: While the corn is cooling, prepare the dressing. Puree all the ingredients, except the canola oil, in a blender or food processor. After the mixture is well incorporated, slowly drizzle in the canola oil while the processor is still running. Blend for 30 seconds, then transfer the dressing to a bowl.
  • Assembly: Once the corn has cooled, cut the kernels off the cobs into a medium bowl and discard the cobs. Add the red onion and grape tomatoes and mix to combine. Drizzle in 1/2 cup of the Thai Basil Vinaigrette Dressing while lightly tossing the salad together. Reserve the remaining dressing. Gently stir in the basil leaves. Season the salad with salt and pepper to taste, and add more dressing, if desired. Serve slightly chilled on serving plates, using a slotted spoon to keep excess liquids in the bowl.

GRILLED CORN ON THE COB WITH CILANTRO PESTO



Grilled Corn on the Cob with Cilantro Pesto image

Provided by Jeffrey Saad

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

4 ears corn on the cob, husks removed
1/2 cup Cilantro Pesto, recipe follows
1/4 cup grated Cotija cheese (feta or Parmesan may be substituted)
1 bunch cilantro, leaves washed and drained
3/4 cup canola oil
1/4 cup Roasted Green Pumpkin seeds, recipe follows
1/2 cup grated Cotija cheese (can substitute feta or Parmesan)
2 cloves garlic, chopped, optional
1/2 cup green pumpkin seeds
1 tablespoon canola oil
2 teaspoons chili powder
Salt

Steps:

  • Heat the grill to medium-high. Once hot, lay the corn across the grill. Rotate corn every 3 minutes until all sides are evenly golden and slightly charred, about 15 minutes.
  • Put the corn on a platter. While corn is still hot brush the corn with cilantro pesto and then sprinkle with the Cotija cheese. Serve.
  • In a food processor add the cilantro, canola oil, pumpkin seeds, Cotija cheese, and garlic. Puree until smooth but not liquid. Taste for seasoning. Cooks Note: Usually you do not need salt because of the salt in the roasted pumpkin seeds and the cheese. Set aside.
  • Yield: 3/4 cup
  • Preheat the oven to 450 degrees F.
  • Add the pumpkin seeds, canola oil, chili powder and salt, to taste, in a small bowl. Mix well to combine.
  • Spread the pumpkin seeds out evenly on a cookie sheet or baking pan. Bake, stirring the seeds every few minutes until golden brown, about 10 minutes.
  • Set aside until cool.
  • Yield: 1/2 cup

PESTO-CORN GRILLED PEPPERS



Pesto-Corn Grilled Peppers image

We grill almost daily and enjoy using fresh produce from our garden. These pepper halves filled with a basil-seasoned corn mixture is my husband's favorite recipe. -Rachael Marrier, Star Prairie, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 9

1/2 cup plus 2 teaspoons olive oil, divided
3/4 cup grated Parmesan cheese
2 cups packed basil leaves
2 tablespoons sunflower kernels or walnuts
4 garlic cloves
1/2 cup finely chopped sweet red pepper
4 cups fresh or frozen corn, thawed
4 medium sweet red, yellow or green peppers
1/4 cup shredded Parmesan cheese, optional

Steps:

  • For pesto, combine 1/2 cup oil, grated cheese, basil, sunflower kernels and garlic in a blender; cover and process until blended., In a large skillet, heat remaining oil over medium-high heat. Add chopped red pepper; cook and stir until tender. Add corn and pesto; heat through., Halve peppers lengthwise; remove seeds. Grill peppers, covered, over medium heat, cut side down, 8 minutes. Turn; fill with corn mixture. Grill 4-6 minutes longer or until tender. If desired, sprinkle with shredded cheese.

Nutrition Facts : Calories 287 calories, Fat 19g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 168mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 4g fiber), Protein 7g protein.

PESTO CORN SALAD WITH SHRIMP



Pesto Corn Salad with Shrimp image

This recipe showcases the beautiful bounty of summer with its fresh corn, tomatoes and delicious basil. Prevent browning by spritzing the salad with lemon juice. -Deena Bowen, Chico, California

Provided by Taste of Home

Categories     Dinner     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 8

4 medium ears sweet corn, husked
1/2 cup packed fresh basil leaves
1/4 cup olive oil
1/2 teaspoon salt, divided
1-1/2 cups cherry tomatoes, halved
1/8 teaspoon pepper
1 medium ripe avocado, peeled and chopped
1 pound uncooked shrimp (31-40 per pound), peeled and deveined

Steps:

  • In a pot of boiling water, cook corn until tender, about 5 minutes. Drain; cool slightly. Meanwhile, in a food processor, pulse basil, oil and 1/4 teaspoon salt until blended., Cut corn from cob and place in a bowl. Stir in tomatoes, pepper and remaining salt. Add avocado and 2 tablespoons basil mixture; toss gently to combine. , Thread shrimp onto metal or soaked wooden skewers; brush with remaining basil mixture. Grill, covered, over medium heat until shrimp turn pink, 2-4 minutes per side. Remove shrimp from skewers; serve with corn mixture.

Nutrition Facts : Calories 371 calories, Fat 22g fat (3g saturated fat), Cholesterol 138mg cholesterol, Sodium 450mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 5g fiber), Protein 23g protein.

GRILLED CORN BASIL PESTO SALAD



Grilled Corn Basil Pesto Salad image

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

Provided by cchristi4

Categories     Corn Salad

Time 30m

Yield 8

Number Of Ingredients 6

8 ears fresh sweet corn
¾ cup prepared basil pesto
¼ cup shaved Parmesan cheese
2 tablespoons thinly sliced fresh basil
½ teaspoon lemon zest
cracked black pepper to taste

Steps:

  • 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.

Nutrition Facts : Calories 205 calories, Carbohydrate 18.9 g, Cholesterol 9.7 mg, Fat 12.4 g, Fiber 3.1 g, Protein 8.1 g, SaturatedFat 3.5 g, Sodium 230.3 mg, Sugar 2.9 g

GRILLED CORN BASIL PESTO SALAD



Grilled Corn Basil Pesto Salad image

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

Provided by cchristi4

Categories     Corn Salad

Time 30m

Yield 8

Number Of Ingredients 6

8 ears fresh sweet corn
¾ cup prepared basil pesto
¼ cup shaved Parmesan cheese
2 tablespoons thinly sliced fresh basil
½ teaspoon lemon zest
cracked black pepper to taste

Steps:

  • 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.

Nutrition Facts : Calories 205 calories, Carbohydrate 18.9 g, Cholesterol 9.7 mg, Fat 12.4 g, Fiber 3.1 g, Protein 8.1 g, SaturatedFat 3.5 g, Sodium 230.3 mg, Sugar 2.9 g

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Top Asked Questions

What is the best way to make corn salad?
Slice corn off cob. Add to a large salad bowl along with chopped shallots, tomatoes and sugar snap peas. 2. In a small bowl, mix pesto (pg. 60), lemon juice and olive oil until smooth. Toss dressing with corn salad mixture. 3. Store covered in fridge for up to 2 days. Optional: place arugula or mixed greens on a platter and top with corn salad.
How do you make pesto salad dressing?
In a small bowl, mix pesto (pg. 60), lemon juice and olive oil until smooth. Toss dressing with corn salad mixture. 3. Store covered in fridge for up to 2 days.
How to cook corn on the cob with avocado and tomato?
In a pot of boiling water, cook corn until tender, about 5 minutes. Drain; cool slightly. Meanwhile, in a food processor, pulse basil, oil and 1/4 teaspoon salt until blended. Cut corn from cob and place in a bowl. Stir in tomatoes, pepper and remaining salt. Add avocado and 2 tablespoons basil mixture; toss gently to combine.

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