Grilled Corn Salad with Pine Nut Pesto
This Grilled Corn Salad with Pine Nut Pesto is a delightful summer dish that combines smoky grilled corn with crisp vegetables and a tangy pesto. Perfect for gatherings or a light, flavorful meal.
Ingredients
FOR THE SALAD
- 3 ears fresh corn, shucked
- Olive oil
- Coarse salt
- 6-8 grinds black pepper
- 8 ounces mixed salad greens
- 8 ounces yellow carrots, peeled and sliced into thin rounds
- 8 radishes, ends trimmed, then thinly sliced
- ¼ cup cilantro leaves
FOR THE PESTO
- ¼ cup pine nuts
- 3 tablespoons chives, finely chopped
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon white wine vinegar
- 1 large Pinch of salt
- 8-10 grinds black pepper
Instructions
- Preheat a grill pan over medium-high heat.
- Place the corn on a plate and drizzle with a little olive oil, a good pinch of salt and 6–8 grinds of black pepper. Turn to coat well. Grill the corn cobs for approximately 1–2 minutes per side, turning them 2 or 3 times, just until they start to color. Place the grilled corn on a cutting board and, when cool enough to handle, slice off the kernels.
- Place the salad greens in a shallow salad bowl or large serving platter. Scatter the carrots, radishes, grilled corn kernels and cilantro leaves over the greens.
- Place the pine nuts and chives in a food processor fitted with a metal blade. Pulse until they form a rough paste. Add the remaining pesto ingredients and process until well blended, but still a little coarse. Spoon the pesto over the salad and serve.
Nutrition
Calories: 151kcal | Carbohydrates: 11g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Sodium: 775mg | Potassium: 275mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5206IU | Vitamin C: 13mg | Calcium: 18mg | Iron: 1mg