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Tomato Corn Salad with Pesto Vinaigrette

Recipe provided by Chef Mike Shannon for a market cooking demo.


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.


2 ears of corn, trimmed
2 cups chopped tomatoes or halved grape tomatoes
1 yellow or orange bell pepper, diced
1 1/2 cups cooked quinoa or other grain, cooled
1 cup baby spinach or arugula, chopped
1 cup fresh mozzarella cheese pearls
1/4 cup grated parmesan
1/4 cup toasted pine nuts
1/4 cup pesto (recipe below)
1 -2 lemons, zest and juice
1/4 cup olive oil
1 cup fresh basil leaves
½ cup parmesan cheese, grated
½ cup pine nuts
½ cup fresh parsley leaves
½ cup olive oil
3 clove garlic
1 teaspoon salt
¼ teaspoon pepper