Recipe provided by Chef Mike Shannon for a market cooking demo.
Tomato Corn Salad with Pesto Vinaigrette
Heat grill or grill pan over medium-high heat.
Drizzle corn with olive oil, sprinkle with salt and grill for for 5-6 minutes or until charred. Allow corn to cool slightly and cut kernels from cob into a large bowl. Add tomatoes, bell pepper, grain and spinach. Toss to combine.
Add pesto, lemon juice and zest in a small bowl or mason jar. Add olive oil and whisk to combine. Drizzle over salad and toss to coat.
To make the Pesto: Place all the ingredients in a food processor and process until almost smooth. Use or freeze.