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Summer Picnic Corn Salad

Yields1 Serving

roasted corn salad

Ingredients
 4 tbsp Olive oil
 2 Garlic cloves, minced
 ¼ cup Lemon juice
 1 tbsp Lemon juice (for later)
 ½ cup White wine
 5 cups Fresh corn kernels, (about eight ears)
 1 tbsp Pesto Tomato Dip Mix
 1 Green bell pepper, minced
 1 Small red onion, minced
 1 Large tomato, diced
 1 tsp Salt
 Freshly ground black pepper
Directions
1

1. In a heavy saucepan heat the oil over moderate heat and sauté garlic 30 seconds.

2

2. Add lemon juice and wine and cook three minutes.

3

3. Remove corn kernals from the cob using a corn stripper or knife and add the corn and 1/2 contents of the Pesto seasoning packet.

4

4. Simmer three minutes.

5

5. Remove from heat and place into medium salad bowl and allow to cool.

6

6. Add all remaining fresh ingredients.

7

7. Serve immediately or cover and refrigerate until picnic time.

8

8. Just before serving, refresh and toss salad with 1 more tablespoon of olive oil and lemon juice.