Picture this… fresh, crisp, sweet corn kernels that pop in your mouth. Red, ripe juicy tomatoes. Delicious basil pesto. Are your taste buds excited? This Shrimp Corn Tomato Salad with Pesto has it all!
Corn and tomatoes are a couple of my absolute favorite summertime veggies. Even though you can get corn and tomatoes year round, it’s just not quite the same as in the summer fresh from the farmers market. I also happen to love, love, love pesto and make a lot of it in the summer when there’s so much beautiful basil around. So today I combined a few of my favorite things into a healthy, delicious Shrimp Corn Tomato Salad with Pesto.
Since I don’t have a bbq grill available, I sliced the kernels of corn off the cob and roasted them in the oven with the shrimp. I bet this would taste equally awesome cooked on the grill! You could even just throw the corn cobs and shrimp in a pot of boiling water to cook them if you want to do it that way. Once the corn and shrimp were cooked I tossed them in a bowl with some pesto sauce and let it cool to room temperature. Then I added some diced tomatoes and that was it! 4 ingredients. Doesn’t get much easier than that!
This Shrimp Corn Tomato Salad with Pesto is so simple and incredibly yummy! Perfect blend of summertime favorite veggies. What are some of your favorite summertime veggies?
- 1 lb. shrimp, shelled, deviened
- 6 ears of corn on the cob
- 2 tbls. olive oil
- salt & pepper
- 2 large, juicy ripe tomatoes
- ½ C. pesto
- Preheat oven to 450 degrees.
- Slice kernels of corn off the cob. Place on baking sheet. Toss with 1 tbls. olive oil and a little salt & pepper. Put shrimp on another baking sheet* and toss with 1 tbls. olive oil and a little salt & pepper. Roast corn and shrimp until shrimp are pink and cooked through, about 6-8 minutes (stir halfway through cooking)
- Remove from oven and put in large serving bowl.
- Toss with pesto and let cool to room temperature.
- Add diced tomatoes, stir to combine and serve.
- *I used two separate baking sheets but you could combine on one if you like.
Catch up with me on FACEBOOK, PINTEREST, INSTAGRAM , TWITTER , or GOOGLE+, I’d love for you to follow along!
Here's more I think you'll love...
What a great idea to roast the corn and shrimp at the same time! I love the flavors of corn and tomatoes too and the pesto must give them a great flavor. Pinning to try soon!
Looks like a lovely summer salad! It’s still hot here in Florida for sure- although when I got up this morning, it was cool outside for the first time!
What a lovely salad with only a few ingredients. Loved the way you got more flavor from the corn.
You had me at “pesto”! I made several types over the summer and now have many options to use through the winter months. This goes on the list for sure!
What kind did you make? I always just make basil but want to try some others one of these days!
This salad really does have it all, I even have all the ingredients to make it!