Food You Can Eat: Pesto Corn with Shrimp

This recipe is a much-revised version of an original from Taste of Home. Adjustments in preparation and ingredients were required to ensure everyone would eat it. This looks pretty and tastes good; it makes nice summer eating.

Ingredients:

• 4 medium ears sweet corn or 24 ounces frozen or canned sweet corn.
• 1/2 cup packed fresh basil leaves
• 1/4 cup olive oil
• 1/2 teaspoon salt, divided
• 2 cups cherry tomatoes, halved
• 1/8 teaspoon pepper
• 1 medium ripe avocado, peeled and chopped
• 4-8 ounces crumbled feta cheese, to taste
• 1-pound uncooked shrimp (31-40 per pound), peeled and deveined

Directions:

Preheat the oven to 400 degrees.

In a pot of boiling water, cook corn until tender, about 5 minutes. Drain; cool slightly and remove kernels from cob. Or cook the canned or frozen corn as directed. Meanwhile, in a food processor, pulse basil, oil and 1/4 teaspoon salt until blended.

Combine the tomatoes, pepper, half the basil mixture, and the remaining 1/4 teaspoon salt with corn. Layer mix on one half of a rimmed baking sheet.

Toss the shrimp in the remaining basil mix, and layer on the other half of the baking sheet. Bake until the shrimp turns pink, between 8 and 15 minutes depending on your oven.

Remove sheet, top the veggies with the diced avocado and crumbled feta, and serve.

Nutrition Facts

1 serving: 371 calories, 22g fat (3g saturated fat), 138mg cholesterol, 450mg sodium, 25g carbohydrate (8g sugars, 5g fiber), 23g protein.