Summer Corn Salad with Basil Pesto Aioli

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  • 4
  • 10 mins

Ingredients

  • Basil Pesto Aioli
  • Basil Pesto Aioli
  • Basil Pesto Aioli
  • 2 2 2 C. Baby Spinach
  • 2 2 2 C. Baby Spinach
  • 2 2 2 C. Baby Spinach
  • 1 1 1 C. Fresh Basil
  • 1 1 1 C. Fresh Basil
  • 1 1 1 C. Fresh Basil
  • 2 2 2 T. Lemon Juice
  • 2 2 2 T. Lemon Juice
  • 2 2 2 T. Lemon Juice
  • 1 1 1 T. Nutritional Yeast
  • 1 1 1 T. Nutritional Yeast
  • 1 1 1 T. Nutritional Yeast
  • 1 1 1 Garlic Clove Peeled
  • 1 1 1 Garlic Clove Peeled
  • 1 1 1 Garlic Clove Peeled
  • 1 1 1 T. Olive Oil
  • 1 1 1 T. Olive Oil
  • 1 1 1 T. Olive Oil
  • 1 1 1 T. Water
  • 1 1 1 T. Water
  • 1 1 1 T. Water
  • 1/2 1/2 1/2 tsp. Sea Salt
  • 1/2 1/2 1/2 tsp. Sea Salt
  • 1/2 1/2 1/2 tsp. Sea Salt
  • 1/4 1/4 1/4 tsp. Black Pepper
  • 1/4 1/4 1/4 tsp. Black Pepper
  • 1/4 1/4 1/4 tsp. Black Pepper
  • 1/2 1/2 1/2 C. Vegan Mayo
  • 1/2 1/2 1/2 C. Vegan Mayo
  • 1/2 1/2 1/2 C. Vegan Mayo
  • Salad
  • Salad
  • Salad
  • 5 5 5 C. Cooked Sweet Yellow or White Corn Kernels I used mostly frozen corn and some steamed
  • 5 5 5 C. Cooked Sweet Yellow or White Corn Kernels I used mostly frozen corn and some steamed
  • 5 5 5 C. Cooked Sweet Yellow or White Corn Kernels I used mostly frozen corn and some steamed
  • 1 1 1 C. Spinach Cut into ribbons
  • 1 1 1 C. Spinach Cut into ribbons
  • 1 1 1 C. Spinach Cut into ribbons
  • 1/3 1/3 1/3 C. Red Onion Sliced into SliversBasil Pesto Aioli
  • 1/3 1/3 1/3 C. Red Onion Sliced into SliversBasil Pesto Aioli
  • 1/3 1/3 1/3 C. Red Onion Sliced into SliversBasil Pesto Aioli
  • 2 2 2 C. Baby Spinach
  • 2 2 2 C. Baby Spinach
  • 2 2 2 C. Baby Spinach
  • 1 1 1 C. Fresh Basil
  • 1 1 1 C. Fresh Basil
  • 1 1 1 C. Fresh Basil
  • 2 2 2 T. Lemon Juice
  • 2 2 2 T. Lemon Juice
  • 2 2 2 T. Lemon Juice
  • 1 1 1 T. Nutritional Yeast
  • 1 1 1 T. Nutritional Yeast
  • 1 1 1 T. Nutritional Yeast
  • 1 1 1 Garlic Clove Peeled
  • 1 1 1 Garlic Clove Peeled
  • 1 1 1 Garlic Clove Peeled
  • 1 1 1 T. Olive Oil
  • 1 1 1 T. Olive Oil
  • 1 1 1 T. Olive Oil
  • 1 1 1 T. Water
  • 1 1 1 T. Water
  • 1 1 1 T. Water
  • 1/2 1/2 1/2 tsp. Sea Salt
  • 1/2 1/2 1/2 tsp. Sea Salt
  • 1/2 1/2 1/2 tsp. Sea Salt
  • 1/4 1/4 1/4 tsp. Black Pepper
  • 1/4 1/4 1/4 tsp. Black Pepper
  • 1/4 1/4 1/4 tsp. Black Pepper
  • 1/2 1/2 1/2 C. Vegan Mayo
  • 1/2 1/2 1/2 C. Vegan Mayo
  • 1/2 1/2 1/2 C. Vegan Mayo
  • Salad
  • Salad
  • Salad
  • 5 5 5 C. Cooked Sweet Yellow or White Corn Kernels I used mostly frozen corn and some steamed
  • 5 5 5 C. Cooked Sweet Yellow or White Corn Kernels I used mostly frozen corn and some steamed
  • 5 5 5 C. Cooked Sweet Yellow or White Corn Kernels I used mostly frozen corn and some steamed
  • 1 1 1 C. Spinach Cut into ribbons
  • 1 1 1 C. Spinach Cut into ribbons
  • 1 1 1 C. Spinach Cut into ribbons
  • 1/3 1/3 1/3 C. Red Onion Sliced into Slivers
  • 1/3 1/3 1/3 C. Red Onion Sliced into Slivers
  • 1/3 1/3 1/3 C. Red Onion Sliced into Slivers
  • to & pepper to taste
  • to & pepper to taste
  • to & pepper to taste

Preparation

Step 1

Basil Pesto Aioli
Place all ingredients except for the mayo into a food processor and puree until it becomes a paste. You may need to scrape down the sides to break everything down. Next, add the mayo and pulse until incorporated evenly.

Salad
Toss the corn, red onion, spinach and basil pesto aioli together in a medium-sized bowl. Add salt and pepper to taste (if you’d like more). Chill for 15-20 minutes before serving.

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