Pesto Corn Salad with Shrimp - Master recipes
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...
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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 -
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