There’s nothing quite like the sweet snap of fresh, in-season corn. This recipe is a celebration of that simple pleasure, bringing together vibrant corn, crisp red peppers, and a punch of herby pesto. It’s a side dish that’s as beautiful as it is delicious, and while fresh corn is a treat, don’t worry—this versatile dish is fantastic with frozen or canned corn, making it a year-round favorite. It makes a generous 3 cups (750 mL), perfect for sharing.
Ingredients
• 1 1/2 teaspoons / 7 mL coconut or olive oil
• 1/2 red onion, chopped
• 2 cloves garlic, minced
• 3 cups / 750 mL corn kernels
• 1/2 cup / 125 mL diced red bell pepper
• 1/4 cup / 60 mL pesto
• 1 tablespoon / 15 mL lime juice
Instructions
1. Heat the oil in a skillet over medium heat. Sauté the onion for 3 to 5 minutes, or until it becomes soft and translucent.
2. Add the minced garlic, corn kernels, and diced bell pepper. Cover the skillet and cook for 3 minutes, just until the corn is warmed through and the peppers are tender-crisp.
3. While the corn mixture cooks, whisk the pesto and lime juice together in a small bowl until well combined.
4. Remove the skillet from the heat. Pour the pesto-lime mixture over the corn and stir everything together until evenly coated. Serve immediately.
Nutritional Information
• Nutritional Facts
• Per cup (250 mL) serving
• Calories: 262
• Protein: 8 g
• Fat: 12 g
• Carbohydrate: 37 g
• Dietary Fibre: 6 g
• Sodium: 163 mg
• Vitamin C: 68 mg
Pro Tips
• For a smoky, charred flavor, grill or roast the corn on the cob before cutting the kernels off.
• Stir in 1/4 cup of crumbled feta, cotija, or vegan feta cheese at the end for a creamy, salty bite.
• This dish is incredibly versatile. Serve it warm as a side, enjoy it cold as a salad, or use it as a vibrant topping for tacos, grain bowls, or grilled proteins.
FAQ
Q: How can I make this corn recipe vegan
A: To make this dish fully vegan, simply use a dairy-free pesto, as traditional pesto often contains Parmesan cheese. If you choose to add cheese as suggested, opt for a vegan feta. The rest of the ingredients are naturally plant-based.
Q: Can I add more protein to this vegetarian corn dish
A: Absolutely. To boost the protein and make it a more complete meal, stir in a cup of cooked chickpeas, black beans, or edamame along with the corn. Serving it over quinoa also adds a significant amount of plant-based protein.
Q: How should I store this pesto corn salad
A: Store any leftovers in an airtight container in the refrigerator for up to 4 days. This dish is excellent served cold, making it a perfect choice for vegetarian meal prep or a quick lunch.
Q: Is this recipe suitable for a gluten-free diet
A: Yes, all the ingredients in this recipe are naturally gluten-free. Just be sure to double-check the label on your store-bought pesto to ensure it was produced in a gluten-free facility if you have a high sensitivity or celiac disease.
