Grilled Pesto Corn Salad

Corn salad is perfect for summer meals and is great hot or cold. This version is hot due to the oil and butter in the pesto sauce. If you’re doing a cold version, use a creamy sauce rather than a butter/oil based one. Everything can be made ahead and heated right before serving.

Partially cook the corn in boiling water (about 4 minutes) then transfer corn and whole red pepper to a hot grill. Keep rotating until both are nicely charred. De-seed pepper and cut corn off of cobs. In a large saute pan, add pesto sauce, butter garlic and onion and cook over med heat for 5 minutes. Add all remaining ingredients and cook for an additional 5 minutes. Serve hot.

If you have to use canned corn then just place it on a lightly greased baking sheet on broil until some is charred. Keep a close eye on it if you’re doing it on broil- it can smoke and burn quickly.

Prep Time: 15 minutes

Cook time: 20 minutes

Total time: 35 minutes

Yield: 4 to 5 servings