Pesto Corn Salad

Pesto Corn Salad

Seasonal corn may not be at your local market yet, but you can find some good corn from the US in the supermarket. May brings the start of picnic and BBQ season and my pesto corn salad is back by popular request. It is so easy and the perfect side to any meal. This pesto is extra special because the all time spring favorite ramps is the secret ingredient!

Let’s ramp it up and get started!

For 10 people

For the salad:
5-7 ears of corn
1 cup baby tomatoes
1 large cucumber

Method:
Shuck the corn, save husks or compost
Bring a large pot of water to boil
Boil the ears for 10 minutes
Remove from water and cool
When cool, slice the kernels off the cob and add to a large mixing bowl
Chop the baby tomatoes and cucumber into bite sized pieces, add to the corn

For the pesto:

Ingredients:
1- 1/2 large bunch of fresh basil
2-3 cloves of garlic
1 bunch of ramps, cut up to the reddish part
1/2 cup pine nuts
1/2 cup olive oil
1/2 cup nutritional yeast
Salt to taste

Method:
Combine all ingredients in the food processor and blend until a smooth texture in formed
Add a tad of water if needed to smooth it out
Combine the pesto with the corn mixture
Mix well, chill and serve

Enjoy!

 

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