Grilled Corn with Pesto

Name: Grilled Corn with Pesto
Total time: PT0D0H0M
Yield: serves 6
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 oz. grated Parmesan; 3 cloves garlic, peeled; Kosher salt and freshly ground black pepper, to taste

Serves
serves 6

TODD COLEMAN

Grilled ears of corn take on a smokiness that pairs well with a garlicky pesto. This recipe first appeared in our June/July 2013 issue with Elizabeth Karmel's article Secrets of The Grill: Corn.

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 oz. grated Parmesan
3 cloves garlic, peeled
Kosher salt and freshly ground black pepper, to taste

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Instructions

Step 1

Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side (see "Grilling 101"). Brush corn with oil and grill until kernels are slightly charred and tender, 8-10 minutes.

Step 2

Purée ½ cup oil with basil, nuts, Parmesan, garlic, salt, and pepper in a food processor. Brush corn with pesto.

Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side (see "Grilling 101"). Brush corn with oil and grill until kernels are slightly charred and tender, 8-10 minutes.
Purée ½ cup oil with basil, nuts, Parmesan, garlic, salt, and pepper in a food processor. Brush corn with pesto.