Corn Pesto Shrimp recipe!

Posted on 02-28-2020 by KJ in CFM


  • 4 medium ears sweet corn, husked
  • 1/2 cup packed fresh basil leaves
  • 1/4 cup olive oil
  • 1/2 teaspoon salt, divided
  • 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. Cook corn until tender, drain

2. In a food processor, pulse basil, oil, and 1/4 treaspoon salt until blended.

3. Cut corn from cob and place in bowl. Stir in Tomatoes, pepper, and remaining salt, Add avocado and 2 tablespoons basil mixture, toss gently to combine.

5. Grill or sauté shrimp until they turn pink.

6. Serve with corn mixture.