Grilled corn on the cob with flavorful basil pesto.
Welcome to #CookoutWeek again where the Pintertest Kitchen has put together a group of hungry bloggers sharing their favorite grilling and cookout recipes all week long. There is also a giveaway still going on which you can read about here.
Today I am posting my recipe for Basil Pesto Grilled Corn which is a side dish to the grilled salmon salad I posted yesterday, using the dressing as the baste here.
Grilling corn can be done several ways- if you like the kernels soft and steamy, you can pull back the husks and strip the silks, and tie the husks back together using soaked kitchen twine. It also helps to soak the corn a bit using this method since the husks cook quickly and start to burn otherwise.
Of course you can always do as I have done here which is to strip the husks from the corn altogether. This allows the corn to char a bit if you put it near the hotter coals. You can also keep it indirect and not char the coals, but both ways the corn cooks nicely. I just keep turning and basting until a fork sticks into it easily. If you like plain corn you could choose to baste with butter instead. Maybe someone doesn’t like pesto. As impossible as it seems, there it is, but it doesn’t mean they should go without corn. Maybe give up their dessert….*laughs evilly*
Join me tomorrow when I celebrate #NationalMaiTaiDay with my recipe for Pineapple Mai Tai. It may not be the authentic Trader Vic’s recipe, but try not to give me a hard time. It’s Friday. I was hoping to get some of those tiny pineapples to put my drink in. But you know, the market has those ANY other time except when I want them. It’s almost as bad as trying to locate fresh bean sprouts. Kroger thinks they give people the plague. They don’t even carry the wimpy-limp in cans. Good thing I wasn’t hunting for those either (I usually only want them for Banh Xao, fried rice and egg fu yung).
So you’ll get the mundane glass with the mundane spear and a mundane cherry over mundane rum…*sigh*
I bet if I had found one no one else would have been able to, so que sera. 😉
After three or two, who will even care? 😉
Basil Pesto Grilled Corn
- 4 ears fresh corn on the cob, shucked
- garnish: sliced basil and Parmesan cheese
- Pesto Baste:
- 2 tablespoons basil pesto
- 1/2 teaspoon grated lemon zest
- 2 tablespoons white balsamic vinegar
- 1 tablespoons extra virgin olive oil
- Shuck corn.
- Grill corn over moderately hot coals, basting with basil pesto baste, about 7-10 minutes or until fork tender and as cooked as you like.
From the kitchen of palatablepastime.com