Vibrant Pesto Corn with Red Peppers is summer in a skillet – sweet corn kernels and red bell pepper tossed with garlicky pesto and a squeeze of lime. Red onion and garlic give it a savory backbone, and the whole thing comes together in under 20 minutes. Serve it warm alongside anything off the grill, or pile it onto tacos and grain bowls.
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 (0.2 fl oz) 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 (0.5 fl oz) 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 / 8.5 fl oz) serving
• Calories: 262
• Protein: 8 g
• Fat: 12 g
• Carbohydrate: 37 g
• Dietary Fibre: 6 g (0.21 oz)
• 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 (960 ml) 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.
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Vibrant Pesto Corn with Red Peppers
Ingredients
Method
- Heat the oil in a skillet over medium heat.
- Sauté the onion for 3 to 5 minutes, or until it becomes soft and translucent.
- 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.
- While the corn mixture cooks, whisk the pesto and lime juice together in a small bowl until well combined.
- Remove the skillet from the heat.
- Pour the pesto-lime mixture over the corn and stir everything together until evenly coated.
- Serve immediately.
- Stir in 1/4 cup (960 ml) of crumbled feta, cotija, or vegan feta cheese at the end for a creamy, salty bite.
