So we’ve been grilling a lot of corn this summer.
Grilled Corn with Pesto
Bi-color, organic grilled corn with pesto to be exact. We remove the kernels and add to salads, enjoy with kosher salt, farm fresh butter, and our recent favorite.. drizzled with creamy, garlic pesto.
I thought I’d talk about how we grill corn because eating corn this way should be on your summer-to-do list. I’m not kidding, it’s that good.
How I grill my corn plus creamy, garlic pesto
- Begin first by heating your grill to about 400 degrees Fahrenheit.
- Remove a little, but not all of the corn husk.
- Place the corn on a hot grill and cook for about 4 minutes on each side.
- Rotate your corn 4 times.
- Remove from heat, cool, remove husks, add butter or pesto, devour.
Okay so yes it’s just that simple.
Don’t forget to make the pesto before you grill your corn!
how to make creamy, garlic pesto:
I buy a large container of fresh basil at the market (or use basil from my garden if I have it). Give the leaves a quick rinse, dry, and remove some of the stems. Use about 2 or more cups of basil leaves to make the pesto. You can check out my recipe for pesto here if you need one.
Saute 1/2 cup pinenuts and several cloves of garlic in a little olive oil (careful not to burn the nuts). Add the toasted nuts to your vitamix, along with the basil and a cup of olive oil. By the way if you don’t have a Vitamix it’s really worth the investment. I use mine for making smoothies, green juice, soups, and pesto!
Add 1/2 cup Parmesan cheese and season with salt and pepper.
Blend it up and that’s all there is to it.
If you like pesto, check out my buratta cheese pasta recipe. It’s perfect for summer nights on the deck!
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