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–+ servings
Vibrant Pesto Corn with Red Peppers – vegetarian recipe
Stav Kogan

Vibrant Pesto Corn with Red Peppers

A celebration of sweet, in-season corn, this vibrant side dish brings together corn, crisp red peppers, and a punch of herby pesto. This versatile recipe is fantastic with fresh, frozen, or canned corn, making it a year-round favorite.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 3 cup
Calories: 262
Ingredients Method Nutrition

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
  • For a smoky, charred flavor, grill or roast the corn on the cob before cutting the kernels off.
  • 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.

Method
 

  1. Heat the oil in a skillet over medium heat.
  2. Sauté the onion for 3 to 5 minutes, or until it becomes soft and translucent.
  3. Add the minced garlic, corn kernels, and diced bell pepper.
  4. Cover the skillet and cook for 3 minutes, just until the corn is warmed through and the peppers are tender-crisp.
  5. While the corn mixture cooks, whisk the pesto and lime juice together in a small bowl until well combined.
  6. Remove the skillet from the heat.
  7. Pour the pesto-lime mixture over the corn and stir everything together until evenly coated.
  8. Serve immediately.
  9. Stir in 1/4 cup (960 ml) of crumbled feta, cotija, or vegan feta cheese at the end for a creamy, salty bite.

Nutrition

Calories: 262kcalCarbohydrates: 37gProtein: 8gFat: 12g

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