Fresh Corn and Pesto Salad

Summer in a dish. Here it is, here it is. And it is tastier than you could have ever imagined.

Fresh is best, and this salad is all that and a bag of chips. Minus the chips.

Fresh Corn and Pesto Salad is the perfect side dish for your next cookout! I'm thinking any Fourth of July spread would be made better with this recipe on the table. All of the greatest gifts of summer are jam packed into one wonderful and tasty salad.

Let's first talk about fresh corn. Crisp and slightly sweet. Perfectly golden. Ugh. Love it. I literally love corn. There, I said it. And when you can get fresh corn, on the cob, well--what are you waiting for? Make this salad!!

Along with juicy/sweet/crisp corn, cut right off the cob, we are going to throw chopped cherry tomatoes and green bell peppers into a nice, big serving bowl. After a little toss to mix things up, we are going to coat the whole she-bang in a delicious pesto sauce. Traditional pesto is all we need here. The freshness of the basil with the rich bite of pine nuts and the salty tang of parmesan cheese elevates the flavor and send it off the charts.

Enjoy this salad with a burger. Or hot dog. Or grilled sausage. Or a shrimp bake. Anything! I have eaten this salad 3 times in the past week and I think it will be a staple on your summer table as well :-) Enjoy!

Here's what you need for Fresh Corn and Pesto Salad* (Print Recipe!)

4 ears of fresh corn, husked
1 pint cherry tomatoes, quartered
1 medium bell pepper, chopped
2 cups loosely packed fresh basil, cleaned and picked off the stems
1/2 cup toasted pine nuts
1/2 to 1 cup parmesan cheese
about 1 1/2 cups extra virgin olive oil
salt and pepper to taste

Here's what you do

Bring a large pot of water to a boil. Add the corn and par-boil for about 5 minutes. Strain and run cold water over them to stop the cooking. Once cool enough to handle, carefully cut the corn kernels off the cob and add to a large bowl. Toss in the tomatoes and peppers.

Combine the basil, pine nuts, parmesan cheese, salt and pepper in a food processor. Pulse 5 to 7 times until everything is finely chopped. With the processor running, slowly drizzle the olive oil through the spout until a smooth sauce forms. Stop the motor and scrape down the sides of the bowl to be sure you get all the good stuff! Pulse twice more.

Add half the pesto to the corn mixture and gently stir to incorporate. Once most of the vegetables have been well coated, add the remaining pesto and toss again. Chill for at least 30 minutes up to a couple of hours and stir well before serving.

Can I have some, mama?

*Gas Stove Girl original recipe