Grilled Corn with Pesto

Serves: 6

Grilled ears of corn take on a smokiness that pairs well with a garlicky pesto.


6 ears corn, husks and silks removed
1/2 cup olive oil, plus more for brushing
3 cups basil leaves
1/2 cup pine nuts, lightly toasted
5 ozs Parmesan cheese, grated
3 cloves garlic, peeled
kosher salt, to taste
freshly ground black pepper, to taste


1. Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side. Brush corn with oil and grill until kernels are slightly charred and tender, 8-10 minutes.

2. Purée 1/2 cup oil with basil, nuts, Parmesan, garlic, salt, and pepper in a food processor. Brush corn with pesto.


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