BOUGIE BBQ CORN PESTO SALADS

Honestly, any way you eat corn at a BBQ other than on the cob is bougie. But who has those little corn forks anymore?

Corn’s beautiful sunny hue comes from the carotenoid lutein, which acts as an inner sunscreen by protecting our skin from UV sun damage. Mother nature has a reason for growing corn when it’s hot out! Lutein is a fat-soluble nutrient, so adding oil and macadamia nuts for the CORN BASIL PESTO SALAD BOWL, and hemp seeds for the CORN MINT PESTO SALAD BOWL will improve its absorption in the body.

Corn is one of the highest GMO offenders, so to purchase organic or to know your farmer is the best way to prevent from consuming genetically modified corn. So although bougie, it’s easier to find frozen organic corn kernels and enjoy in salads like these, than it is to find organic corn on the cob and enjoy the old fashion way.

Bougie Corn Basil Pesto Salad Bowl

Lyndsay Braswell

A bougie way to eat corn at a BBQ? Any other way than eating it on the cob! As an alternative to using corn on the cob, you can use frozen organic corn.

Recipe taken from Sexy Starts in the Kitchen because Sexy Starts with Self-Love

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Equipment

• 1 Food Processor

Ingredients

  

CORN PESTO

• 2 cobs CORN *substitute frozen organic corn
• 1 pkg BASIL LEAVES
• ¼ tsp GARLIC POWDER or 1 GARLIC CLOVE
• ½ tsp SEA SALT
• 1 tbsp LEMON JUICE

PLANTS

• 1 ZUCCHINI
• 2 SUMMER SQUASH
• 3 TOMATOES
• 4 JALAPEÑOS

TOPPINGS

• ½ cup RAW MACADAMIA NUTS, chopped

Instructions

 

CORN BASIL PESTO

• With a knife over a big bowl, cut off kernels of corn.
• In food processor, pulse all ingredients till combined and still chunky.

PLANTS

• Using a veggie peeler, peel the zucchini and summer squash until you hit the seeds.
• Stir-fry the peels in a little bit of water for 30 seconds just to soften a little.
• Using a serrated knife, slice tomato.

PRESENTATION

• On serving plate:

  ZUCCHINI and SUMMER SQUASH PEELS

  CORN BASIL PESTO

  TOMATO SLICES

  PICKLED JALAPEÑOS or regular sliced jalapeños, seeds removed

  CELERY LEAVES, optional for decoration

  RAW MACADAMIA NUTS, chopped

  Drizzle on AVOCADO OIL or EXTRA VIRGIN OLIVE OIL

  Sprinkle of SEA SALT

Notes

*If using frozen corn, dethaw overnight in fridge. Place on a colander for at least 10 minutes to drain any excess water if there is any.

Keyword glutenfree, vegan

Tried this recipe?Let us know how it was!

Bougie Corn Mint Pesto Salad Bowl

Lyndsay Braswell

A bougie way to eat corn at a BBQ? Any other way than eating it on the cob! As an alternative to using corn on the cob, you can use frozen organic corn.

Print Recipe Pin Recipe

Equipment

• 1 Food Processor
• 1 Spiralizer

Ingredients

  

CORN MINT PESTO

• 2 cobs CORN *substitute frozen organic corn
• ¾ cup HEMP SEEDS
• 1 pkg MINT LEAVES
• 1 tbsp LEMON JUICE or LIME JUICE
• ¼ tsp GARLIC POWDER or 1 GARLIC CLOVE
• ½ tsp SEA SALT

PLANTS

• 2 ZUCCHINI
• 2 SUMMER SQUASH

Instructions

 

CORN MINT PESTO

• With a knife over a big bowl, cut off kernels of corn.
• In food processor, pulse all ingredients till combined and still chunky.

PLANTS

• Using a spiralizer, make noodles with the zucchini and summer squash.

PRESENTATION

• On serving plate:

  ZUCCHINI and SUMMER SQUASH noodles

  CORN MINT PESTO

Notes

*If using frozen corn, dethaw overnight in fridge. Place on a colander for at least 10 minutes to drain any excess water if there is any.

Keyword glutenfree, vegan

Tried this recipe?Let us know how it was!