Pesto Corn Salad with Shrimp

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 4 servings.

Recipe courtesy of Taste of Home

Ingredients

• 4 medium ears sweet corn, husked

• 1/2 cup packed fresh basil leaves

• 1/4 cup olive oil

• 1/2 teaspoon salt, divided

Directions

• 1-1/2 cups cherry tomatoes, halved

• 1/8 teaspoon pepper

• 1 medium ripe avocado, peeled and chopped

• 1 pound uncooked shrimp (31-40 per pound), peeled and deveined

1. In a pot of boiling water, cook corn until tender, about 5 minutes. Drain; cool slightly. Meanwhile, in a food processor, pulse basil, oil and 1/4 teaspoon salt until blended.

2. Cut corn from cob and place in a bowl. Stir in tomatoes, pepper and remaining 1/4 teaspoon salt. Add avocado and 2 tablespoons basil mixture; toss gently to combine.

3. Thread shrimp onto metal or soaked wooden skewers; brush with remaining basil mixture. Grill, covered, over medium heat until shrimp turn pink, 2-4 minutes per side. Remove shrimp from skewers; serve with corn mixture.

Holiday Schedule Reminder

All Tri-County Electric Cooperative offices will be closed Monday, May 29, 2023, in observance of Memorial Day. We will have standby crews available for power restoration if needed. Please see “Stay Connected to your Co-op” on page 11.

This Publication’s Inspirational Moment

“For he shall be like a tree planted by the waters, Which spreads out its roots by the river, And will not fear when heat comes; But its leaf will be green, And will not be anxious in the year of drought, Nor will cease from yielding fruit.”

(Jeremiah 17:8)