Grilled Corn with Pesto
Serves: 6
Grilled ears of corn take on a smokiness that pairs well with a garlicky pesto.
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Ingredients:
| 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 |
Directions:
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.
Source: saveur.com
