Pesto Corn Salad with Shrimp
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
Ingredients
- 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
Reviews
very tasty. I used frozen sweet corn and added chicken, Also added minced garlic to the pesto.
This is delicious! I used half a jar of pesto instead of basil, I didn't have fresh basil. It is still good on the second day it would be better if the avocado didn't turn brown.
Living in Florida, I often have shrimp-based dishes, and am always looking for new ideas. This one really hit the nail on the head, We loved it. And, it stores well in the fridge for another day.
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Very tasty! My family loved it!
When the family saw this colorful display waiting for them, they all said, "Wow"! I used jarred pesto -"Classico" brand--my basil garden had died. The pesto added a new flavor to shrimp and the veggies. Will repeat for sure!