Pesto Corn Salad
A true taste of summer, this grilled corn salad makes a fine topping for tacos, or you can serve it as a side dish with Mexican entrées.
Preheat grill to medium-high. Brush grill grate with oil.
Rub corn with 1 Tbsp. oil; season with salt and pepper. Grill corn, uncovered, until kernels start to brown and soften, about 10 minutes.
Mince scallions, cilantro, pistachios, and remaining 2 Tbsp. oil for the pesto in a food processor. Slice corn kernels from cobs and toss with cilantro pesto.
% Daily Value*
Total Fat 10g 15%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 13mg 0%
Carbs 16g 5%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.