Corn Salad with Greens and Cilantro PestoServing size:
Roasted sweet corn is a yummy incentive to get your kids to eat salad. The silky pesto dresses the greens perfectly and adds a beautiful color to the plate, which is a superb side to pair with Stouffer’s Roasted Garlic & Lemon Chicken. If cilantro isn’t to your liking, feel free to substitute with basil or parsley.
3 large ears fresh corn, husked
1/4 cup olive oil plus 2 TBSP
2 cups fresh cilantro leaves
2 lime juice
1/2 cup grated Parmesan cheese
2 cups mixed greens
1/4 cup red onion, thinly sliced
Rub corn with 2 tablespoons of olive oil and season to taste with salt. Grill or broil for 15 to 16 minutes until brown and slightly charred. While it cooks, prepare the pesto. In a food processor or blender, blend cilantro, lime juice, cheese and salt and pepper to taste. With the motor running, slowly pour in the remaining olive oil. If the pesto is too thick, add a couple tablespoons of water to reach the desired consistency. Remove corn from heat and allow to cool. Scrape kernels into a large bowl along with mixed greens and red onion using a knife. Pour pesto over the corn and greens mixture, and toss to coat. Serve immediately.