Grilled Corn with Rosemary Pesto
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.
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!