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 , peeled and deveined
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 1/4 teaspoon 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 to 4 minutes per side. Remove shrimp from skewers; serve with corn mixture.
YIELD:4 SERVINGS
PREP:20 MIN
COOK:5 MIN
Recipe Variations
Try a different protein: Substitute another protein, such as boneless skinless chicken breasts or salmon filets cut into 1-1/2-inch pieces, for the shrimp. For a vegetarian meal, try cubed tofu.
Experiment with the pesto: Traditional pesto calls for basil, but you can blend other fresh cilantro or parsley into the sauce for a different herbal twist.
Switch up the salad: Add chopped bell pepper, blanched string beans or thinly sliced red onion for an extra-colorful and nutritious salad. You could also top the corn salad with crumbled feta or Cotija cheese for a cheesy flavor and creamy texture.
Add spice: Toss a seeded and diced jalapeno into the corn salad or sprinkle crushed red pepper flakes in the pesto for some kick.
Bulk up the salad: Make the salad more filling by adding drained and rinsed black beans or chickpeas. Or, mix the corn and tomatoes into a hearty cooked grain, such as quinoa or couscous.
How to Store Shrimp and Corn Salad
Leftover shrimp corn salad can be stored in separate airtight containers in the fridge for up to three days.
Can you make pesto corn salad with shrimp ahead of time?
If you’d like to start dinner early, you can prepare the corn and the basil pesto up to one day in advance. Boil the corn, then shave the kernels from the cobs. Store the corn in an airtight container in the fridge, and the pesto should also be stored in the refrigerator.
When it’s time to eat, you can prepare the salad with chilled corn or gently reheat it in the microwave or in a skillet with a smidge of oil or butter. Then, toss the corn with the tomatoes and avocado, and grill the shrimp just before serving.
How do you reheat shrimp and corn salad?
You can eat leftover shrimp corn salad cold or gently reheat it in a skillet on the stovetop. Heat a drizzle of oil or a pat of butter in the skillet, then add the shrimp and corn salad and cook over medium heat for two to four minutes or until warm. You can also warm leftovers in the microwave, but nuke them in 20-second increments to prevent overcooking.
Shrimp and Corn Salad Tips
Can I use canned or frozen corn instead of fresh?
Nothing beats the sweetness of fresh, in-season corn on the cob, but you can use canned or frozen corn during non-summer months. Most canned corn contains salt, so you may want to taste the corn salad before adding more salt. You can also cut down on the sodium in canned corn by rinsing it first. Thaw frozen corn in a colander under cool water and pat it dry before adding it to the salad.
Can I use frozen shrimp?
We love the convenience of peeled and deveined frozen shrimp, and they absolutely work in this recipe. Thaw the shrimp before grilling to make them easier to thread onto skewers. You can thaw frozen shrimp in the fridge overnight or run them under cold water for a few minutes before cooking.
Can I use store-bought pesto?
Sure! Store-bought pesto is a timesaver and a great option if you don’t have fresh basil. For the best flavor, choose a high-quality pesto made with the same simple ingredients you’d use in homemade pesto—herbs, basil, garlic, cheese and nuts. Check out our Test Kitchen’s favorite brands of prepared pesto.
What else can you serve with this pesto corn salad with shrimp?
This dish is satisfying on its own, but you can make it heartier by serving it with a crisp green salad and crusty bread. Pesto shrimp corn salad would also go well with a light pasta salad, like orzo with feta and arugula or this garden pesto pasta salad.
Nutrition Facts
1 serving: 371 calories, 22g fat (3g saturated fat), 138mg cholesterol, 450mg sodium, 25g carbohydrate (8g sugars, 5g fiber), 23g protein.