Vegan and Gluten Free
Serendipity Jane
Original Recipe: Jane Fox
Inspiration: NA
Grilled Corn with Rosemary Pesto is a delicious comfort food that combines the flavors of toasted sweet corn and the earthy goodness of the rosemary pesto. Serve this at your Indian Summer Barbecue this fall, but have the recipe handy because your friends will be sure to ask for it.
I served this dish to my brother and my son on a family work day when we were elbow deep on a project at my elderly Mother’s house. We were dirty, tired, and starving. I pulled the Grilled Corn with Rosemary Pesto out, that I’d made earlier in the day, served it with some grilled tofu for a quick dinner. These non-vegan, gluten eating, meat eaters raved about it! “Fresh” was the word my son used, but he also said that it was so yummy that it reminded him of how he felt when he ate garlic bread! It’s been a while since I’ve had garlic bread but I consider that a pretty high compliment!
To begin, put a large pot of water with a teaspoon of salt on the stove and bring it to a boil. Make sure it is deep enough so that the water will cover the ears of corn. About eight cups should work.
Next prepare your grill. I use the Lodge Cast Iron Pro-Grid Reversible grid. The 20 x 10 size fits over two burners on a standard stovetop. Lightly coat the grill with oil, but be careful not to put on too much, because if the oil spills over the edge, flames from the burner will catch! I did this the first time I used my cast iron grill and it was a little frightening!
With both the water and the grill heating, you can turn your attention to the corn. You’ll want to peal down the husks,tearing them off at the base. Make sure that you’ve removed all of the strands of corn silk from the stocks. Giving the corn a rinse under the sink will help since the corn silk can be quite stubborn.
Once the water comes to a roaring boil, carefully drop the corn in. The water will cool, so you will need to let the water temperature raise to a boil once more. Set the timer for four minutes. When the corn is done, drain it and place it on the hot, grill, turning every few minutes, until all sides have dark char marks.
Next, with the corn boiling, it’s time to make the pesto. Lightly toast the almonds. Place the olive oil, the rosemary, basil leaves, spinach leaves, toasted almonds, salt, garlic, and vegan parmesan in the blender and pulse until you have a mixture that is cohesive but still allows for definition of the ingredients. See the photo for the desired texture.
Once the corn is grilled, spread the pesto on to each piece of corn. You can serve the corn right away or make it ahead and heat it up in the microwave.
Garnish with fresh rosemary sprigs and enjoy!
Printable Recipe
Grilled Corn with Rosemary Pesto
of toasted sweet corn and the earthy goodness of the rosemary pesto.
Equipment
- Grill
- Blender
Ingredients
Corn on the Cob
- 6 ears Corn on the Cob
- 8 cups water
- 1 teaspoon salt sea salt
- 1 teaspoon oil for the grill
Rosemary Pesto
- ½ cup olive oil extra virgin
- 1 cup basil leaves packed
- 1 cup spinach leaves packed
- ½ cup almonds toasted
- ½ cup Vegan Parmesan I like Follow Your Hear Brand
- 1 Tablespoon Garlic chopped
- 1 teaspoon sea salt
Instructions
Corn on the Cob
- In a large pot heat 8 cups of water to a rolling boil and add 1 teaspoon of salt.
- Heat the grill and lightly oil the surface. Do not use too much oil. This is a very light coating. I usually apply it with a paper towel to keep the application light.
- When the water is at a rolling boil, gently add the ears of corn making sure they are covered by the water. Once the water is at a rolling boil once again, set the timer for four minutes. Remove the corn and drain.
- Place the drained corn on the grill. Turn every few minutes to achieve brown char marks on all sides of the grilled corn.
- When the corn is charred evenly on all sides, brush with Rosemary Pesto and remove from the grill on to serving plates.
Rosemary Pesto
- Toast the almonds.
- Add all of the ingredients to a blender or food processor and pulse several times. you may need to push down the sides with a spatula. Do not over process. Make sure the texture still shows the definition of the ingredients.
- Spread the Pesto on the grilled corn and Enjoy!
