Grilled corn with pesto and parmesan
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4 (as a side)
Time to make:
30 mins (Hands-on time: 10 mins, Cooking time: 20 mins), plus 1 hr soaking
$1.50 per serve
(at time of publication)
Full ingredients list:
4 corn cobs, husks attached
2 tablespoons store-bought basil pesto
2 tablespoons finely grated or shaved parmesan
Nutritional information (per serve)
Instructions and steps:
Step 1 Peel back the corn husks without detaching. Remove silks and discard. Pull husks back over to cover corn. Twist ends to secure. Place corn in a large bowl and cover with water. Soak for 1 hour; drain.
Step 2 Meanwhile, combine the pesto with 1 1/2 tablespoons of water in a small bowl.
Step 3 Preheat a barbecue chargrill hotplate on medium high. Cook corn, turning, for 20 minutes, or until tender. Peel back husks from corn. Drizzle with pesto and sprinkle with cheese; serve.
About this recipe
First published: November 2016