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.
Grilled Corn with Pesto
Grilled ears of corn take on a smokiness that pairs well with a garlicky pesto.
Yield: serves 6
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
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.