Corn Pesto Salad

October 11, 2015
8 Ratings
Photo by Sylvie @ Roamingtaste
  • Prep time 25 minutes
  • Cook time 15 minutes
  • Serves 4
Author Notes

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. —Sylvie Taylor @ Roamingtaste

What You'll Need
  • 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 kernals removed from stalk
  • 1 handful fresh mint, finely chopped
  • 1 handful fresh cilantro, finely chopped
  • 2 tablespoons olive oil
  • 1 tablespoon pesto
  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.

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