We love this salad with fresh sweet corn, but canned or frozen work great for all year round corn salad. This salad is an easy, bright and colorful dish to add to any menu or buffet table.
We love using this Kale Almond Pesto for extra nutrients and interesting flavor, but any store bought pesto would work.
Make Ahead Tip: Make this salad up to 2 days in advance and chill.
- Prep Time
1. Slice corn off cob. Add to a large salad bowl along with chopped shallots, tomatoes and sugar snap peas.
2. In a small bowl, mix pesto (pg. 60), lemon juice and olive oil until smooth. Toss dressing with corn salad mixture.
3. Store covered in fridge for up to 2 days.
Optional: place arugula or mixed greens on a platter and top with corn salad.