Pesto Corn Food

PESTO CORN SALAD WITH SHRIMP

Pesto Corn Salad with Shrimp image

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

Provided by Taste of Home

Categories Dinner Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 8

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

Steps:

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 : Calories 371 calories, Fat 22g fat (3g saturated fat), Cholesterol 138mg cholesterol, Sodium 450mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 5g fiber), Protein 23g protein.

TAGLIATELLE WITH FRESH CORN PESTO

Tagliatelle with Fresh Corn Pesto image

Pesto is traditionally made with basil, pine nuts, garlic, Parmesan, and olive oil. Here, the classic Italian sauce is re-imagined with corn in place of the basil. The finished dish has a creamy richness that's reminiscent of carbonara.

Provided by Ian Knauer

Categories Pasta Appetizer Quick & Easy High Fiber Dinner Parmesan Pine Nut Corn Summer Bon Appétit Peanut Free Soy Free No Sugar Added Diabetes-Friendly

Yield Makes 6 first-course servings

Number Of Ingredients 10

Ingredients

4 bacon slices, cut lengthwise in half, then crosswise into 1/2-inch pieces
4 cups fresh corn kernels (cut from about 6 large ears)
1 large garlic clove, minced
1 1/4 teaspoons coarse kosher salt
3/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan cheese plus additional for serving
1/3 cup pine nuts, toasted
1/3 cup extra-virgin olive oil
8 ounces tagliatelle or fettuccine
3/4 cup coarsely torn fresh basil leaves, divided

Steps:

Cook bacon in large nonstick skillet over medium heat until crisp and brown, stirring often. Using slotted spoon, transfer to paper towels to drain. Pour off all but 1 tablespoon drippings from skillet. Add corn, garlic, 1 1/4 teaspoons coarse salt, and 3/4 teaspoon pepper to drippings in skillet. Sauté over medium-high heat until corn is just tender but not brown, about 4 minutes. Transfer 1 1/2 cups corn kernels to small bowl and reserve. Scrape remaining corn mixture into processor. Add 1/2 cup Parmesan and pine nuts. With machine running, add olive oil through feed tube and blend until pesto is almost smooth. Set pesto aside.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 1/2 cups pasta cooking liquid. Return pasta to pot. Add corn pesto, reserved corn kernels, and 1/2 cup basil leaves. Toss pasta mixture over medium heat until warmed through, adding reserved pasta cooking liquid by 1/4 cupfuls to thin to desired consistency, 2 to 3 minutes. Season pasta to taste with salt and pepper.
Transfer pasta to large shallow bowl. Sprinkle with remaining 1/4 cup basil leaves and reserved bacon. Serve pasta, passing additional grated Parmesan alongside.

PESTO

Pesto image

Get Ina Garten's easy Pesto recipe, featuring walnuts, pine nuts and basil, from Barefoot Contessa on Food Network. It's perfect with pasta or in sandwiches.

Provided by Ina Garten

Time 15m

Yield 4 cups

Number Of Ingredients 8

Ingredients

1/4 cup walnuts
1/4 cup pignolis (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan

Steps:

Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

GRILLED CORN BASIL PESTO SALAD

Grilled Corn Basil Pesto Salad image

Grilled corn tossed with basil pesto and topped with Parmesan, fresh basil, and lemon zest.

Provided by cchristi4

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 6

Ingredients

8 ears fresh sweet corn
¾ cup prepared basil pesto
¼ cup shaved Parmesan cheese
2 tablespoons thinly sliced fresh basil
½ teaspoon lemon zest
cracked black pepper to taste

Steps:

Place corn on the rack of a gas or charcoal grill. Cover and cook over direct medium-high heat until lightly charred, turning occasionally, 8 to 10 minutes. Remove from the grill. Let cool until easy to handle.
Cut kernels from the cobs; discard cobs. Combine corn kernels and pesto in a large bowl; stir to coat.
Transfer to a serving dish. Top with Parmesan cheese, basil, lemon zest, and cracked black pepper.

Nutrition Facts : Calories 205 calories, Carbohydrate 18.9 g, Cholesterol 9.7 mg, Fat 12.4 g, Fiber 3.1 g, Protein 8.1 g, SaturatedFat 3.5 g, Sodium 230.3 mg, Sugar 2.9 g

BASIL PESTO & ROASTED CORN RICE

Basil Pesto & Roasted Corn Rice image

Provided by Emily Weeks, RDN, LD

Number Of Ingredients 8

Ingredients

3 ears of corn
1 cup fresh basil leaves, packed
1/2 cup grated parmesan cheese
1/2 cup walnuts
2 cloves garlic
1/4 tsp salt and pepper (each)
3 Tbsp extra-virgin olive oil (divided)
2 cups cooked white rice

Steps:

Preheat your oven to 400 degrees F. Trim the husks on the ears of corn and place directly on the oven rack. Roast for 30 minutes.
Meanwhile, make the pesto. Combine the basil, parmesan, walnuts, garlic, salt, pepper, and 2 Tbsp olive oil in a food processor.
Heat a large skillet over medium heat. Add 1 Tbsp olive oil. Add the corn, rice and pesto. Stir to combine.

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