Pesto Corn

I doubt that I would ever say no to a piece of corn on the cob smeared with fresh butter and salt.  But I have tried a couple of alternatives that place high on my list of yummies.

One option is extra virgin olive oil with lots of freshly chopped garlic and salt.  Just mix all together in a proper size dish and roll the corn cob in it.  If you love garlic, you will appreciate the tangy flavor of the garlic matched against the sweetness of the corn.

The other is basil pesto spread on the corn.  We first had this at the Irish Rose Saloon, a restaurant in Rockford, IL.  They served the pesto on a roasted cob of corn – delicious.

We had this last night as part of our garden meal served with potato ratatouille and walnutty green beans.  I didn’t roast the corn but it was still an extremely tasty and colorful dish.

Here’s a simple pesto recipe that just takes a couple minutes to prepare.

1 cup washed & packed fresh basil leaves

¼ cup pine nuts

2 cloves chopped garlic

2-4 T. olive oil

¼ cup shredded parmesan

Blend basil, pine nuts and garlic in food processor.  Add in olive oil, then parmesan.  Adjust the amount of olive oil to suit your taste.

This can be used on the corn, on pasta or as a soup flavoring.  It can also be frozen for future use.  What are you waiting for??