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Avocado Pesto with Grilled Corn Salad

Avocado and Arugula Pesto with Grilled Corn Salad

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  • Total Time: 30 minutes

Ingredients

Scale

For the Corn Salad

4 ears fresh corn

1/2 red bell pepper, small diced

1 shallot, finely chopped

1/4 cup fresh cilantro, roughly chopped

juice of one lime

1/4 tsp kosher salt

1/4 tsp black pepper

For the Pesto

3 cups fresh arugula

1/2 cup fresh basil

1 avocado

1/4 cup pine nuts

3 garlic cloves

1/4 cup olive oil

1/2 tsp kosher salt

1/4 tsp black pepper

1/4 tsp crushed red pepper flakes

balsamic glaze for drizzle

Instructions

Preheat the grill to 450 degrees F. 

Brush the corn with a bit of olive oil and season with salt and pepper. Grill the corn for 3-4 minutes on each side. Transfer the corn to a cutting board and carefully cut the kernels from the cob. 

Mix the corn, bell pepper, shallot, cilantro, lime juice, salt, and pepper into a small bowl and set aside.

Combine the arugula, basil, avocado, pine nuts, and garlic in a food processor. Pulse until everything begins to break down. As the processor runs, slowly add in the olive oil. Finish with salt, pepper, and pepper flakes. Taste and adjust seasoning if needed.

To Plate

Using a large spoon, place a dollop of the pesto onto the plate. With the back of the spoon, smear the dollop in a sweeping motion around the dish. Top the pesto with a spoonful of the corn salad, drizzle with balsamic glaze, and serve.

  • Author: Ruthie Landelius
  • Prep Time: 15
  • Cook Time: 15
  • Category: Side Dish
  • Method: Grill
  • Cuisine: Mediterranean