pesto corn salad with feta

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THE RECIPE

pesto corn salad with feta

INGREDIENTS

• 4 ears corn, shucked and kernels removed (about 4 cups)

• 1 tablespoon fresh chives, chopped

• 1-2 tablespoons extra virgin olive oil

• kosher salt and black pepper, to taste

• 2 medium zucchini, diced into 1/2-inch pieces.

• 2 bell peppers, chopped

• 1 cup feta cheese, crumbled

• fresh basil leaves, for garnish

PESTO VINAGRETTE

• 1/2 cup basil pesto, homemade or store bought

• 1/4 cup lemon juice

• 1 tablespoon extra virgin olive oil

• kosher salt and black pepper, to taste

INSTRUCTIONS

1. Pan roast the corn. Heat the olive oil in a large non-stick or cast iron skillet over medium-high heat. Add the corn and a pinch of salt and pepper. Cook until corn starts to brown slightly, about 5-7 minutes. Set aside on a plate. Add the zucchini to the same pan and cook the slices on each side for about 3-5 minutes, or until lightly browned.

2. Make the vinaigrette. In a small bowl, whisk the pesto, lemon juice, olive oil, salt and pepper until well-combined.

3. Assemble the salad. In a large mixing bowl, combine the corn, zucchini, chives and red pepper. Drizzle the pesto vinaigrette over the salad and toss to combine. Top with the feta and garnish with basil leaves. Season with salt and pepper. Serve and enjoy!