I’ve never been big on potato salad and cole slaw, but I love a nice, summery corn salad! Filled with summer veggies and a light dressing- it’s always a welcomed side! This Taco Corn Salad is a personal favorite! This time, I decided to change up the dressing and add some shrimp.

Now, I prefer to lightly sauté the veggies, but you can also leave raw for more crunch. This summery pesto salad is perfect to bring to your next picnic or backyard BBQ! It’s also a great choice for when you don’t want to turn on the oven!

First, there’s no mayo, so no worries if it sits out in the sun for a bit. Second, you only need 6 simple ingredients to make this delicious side dish! Third, it is filled with veggies- corn, bell peppers, and onion. Plus, this corn salad can be enjoyed warm or cold. And, using pesto adds tons of great flavor!

With precooked shrimp, jarred pesto, and raw veggies- you can make this salad start to finish in less than 10 minutes!

Based on the ingredients, this is a summer go-to, but this pesto corn salad with shrimp would be great all year-round!

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More Corn Salad Ingredients

• Tomatoes
• Avocado
• Red Onion
• Chicken
• Fresh Mozzarella
• Queso Fresco

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Ingredients in Pesto Corn Salad with Shrimp

• Pesto
• Corn
• Shrimp
• Bell Peppers
• Onion
• Olive Oil

How to Make Pesto Corn Salad with Shrimp

1. OPTIONAL: Lightly sauté the corn, bell peppers, and onion with olive oil, salt, and pepper. I sauteed each veggie individually for 3-5 minutes over medium-high heat.
2. In a large mixing bowl, whisk the olive oil and pesto. Then, add in the corn, bell peppers, and onion. Stir until the mixture is well-coated. Season with salt and pepper (if not seasoned while sauteing the veggies.) Finally, add the shrimp and carefully stir. Store in the fridge until ready to serve.

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Storing Pesto Corn Salad

Store in the fridge for 2-3 days.

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Craving more???

Homemade Corn Salsa

Gluten Free Lemon and Asparagus Pasta

Sheet Pan Shrimp Boil