Herbie Creative Recipes
Sweet Lemon-Pesto Browned Corn & Veggie Salad
Skillet-browned corn salad with carrots, cucumber, snap peas, herbs, and a bright lemon-pesto vinaigrette.
Instructions
-
Heat 1 tsp olive oil in a skillet over medium-high heat. Add frozen corn and cook, stirring occasionally, until golden and lightly caramelized, 5-6 minutes. Remove from heat and cool slightly.
-
If using, blanch sugar snap peas for 1 minute, then cool.
Prep -
Whisk olive oil, lemon juice, white wine vinegar, agave, pesto, Dijon if using, salt, and pepper until smooth.
Cooking -
In a large bowl, combine browned corn, carrots, cucumbers, sugar snap peas, green onions, sunflower seeds, basil, and dill.
-
Drizzle with dressing and toss gently to coat. Rest 10-15 minutes if desired, then serve cold or slightly cool.
Notes
- No queso fresco. Use the doubled lemon juice, doubled pesto, and 2 1/2 tbsp white wine vinegar as written.
Reviews
5.0
1 review
- 5 stars 1
- 4 stars 0
- 3 stars 0
- 2 stars 0
- 1 star 0
Sign up with your email to rate this recipe. New accounts also join the Herbie Creative store list.
-
Lemon pesto with browned corn. Fresh and filling.