Charred Corn Pesto Salad
Fresh, colorful, and tastes like summer meets caprese in one bowl.
Ingredients
3 ears corn, charred (grilled, roasted, or pan-seared), kernels cut off
1 cup cherry tomatoes, halved
1 cup arugula
½ cup mozzarella pearls (or diced fresh mozzarella)
Easy Pesto Dressing
3 tbsp pesto (ready-made works great)
1 tbsp olive oil
Juice of ½ lemon
1 tsp honey
Pinch of salt + pepper
Directions
1) Char corn until golden and slightly smoky; cut kernels off the cob.
2) In a bowl, combine corn, tomatoes, arugula, and mozzarella.
3) Whisk together pesto, olive oil, lemon juice, honey, salt + pepper until smooth.
4) Pour over salad and toss gently to coat.
5) Serve cold or at room temperature.
