Grilled Corn with Pesto

by0| PUBLISHED May 23, 2013 1:25 AM
Grilled Corn with Pesto
Grilled Corn with Pesto. 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.

Yield: serves 6


  • 6 ears corn, husks and silks removed
  • <sup>1</sup>⁄<sub>2</sub> cup olive oil, plus more for brushing
  • 3 cups basil leaves
  • <sup>1</sup>⁄<sub>2</sub> cup pine nuts, lightly toasted
  • 5 oz. grated Parmesan
  • 3 cloves garlic, peeled
  • Kosher salt and 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 (see "Grilling 101"). Brush corn with oil and grill until kernels are slightly charred and tender, 8-10 minutes.
  2. Purée ½ cup oil with basil, nuts, Parmesan, garlic, salt, and pepper in a food processor. Brush corn with pesto.