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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 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


  • 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
1 serving: 371 calories, 22g fat (3g saturated fat), 138mg cholesterol, 450mg sodium, 25g carbohydrate (8g sugars, 5g fiber), 23g protein.


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  • mumsay
    Sep 7, 2020

    very tasty. I used frozen sweet corn and added chicken, Also added minced garlic to the pesto.

  • bkiggins
    Jun 18, 2020

    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.

  • Beema
    Nov 10, 2019

    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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    Jul 2, 2019

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  • mlsattele
    Jun 5, 2019

    Very tasty! My family loved it!

  • lshaw
    Nov 17, 2018

    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!