GRILLED PESTO CORN — Fresh grilled corn kernels are tossed with pesto and herbs in this simple summer side dish that will have everyone coming back for seconds!
Grilled corn has become one of my family’s favorite summer side dishes, and this Grilled Pesto Corn is our newest way to serve up this seasonal summer veggie.
If you’ve never grilled corn before, trust me, it’s SO easy. You just brush it with some oil, sprinkle with salt and pepper, then place it directly on the grill (set to medium high heat) for 10-12 minutes, or until the kernels are tender and slightly charred.
It’s delicious just like that, but grilled corn is also great in pasta salads, and our all-time favorite, Mexican Street Corn. Of course, I’ve made so much fresh pesto with the herbs from my garden this year, I’ve been adding it to pretty much everything.
Turns out, pesto is delicious on grilled corn! Just stir in a few chopped green onions and some cilantro and you have a tasty side dish that comes together in minutes.
This is one of those recipes where you don’t need to be exact with your measurements. Add as much or as little pesto as you’d like. And if you throw in an extra ear or two of corn, that’s okay too!
The fresh cilantro can easily be replaced with other fresh herbs, like parsley or basil, so free free to toss in whatever you have on hand.
Also, I know shucking corn really isn’t all that hard, but if I can find it already shucked at the grocery store, I totally splurge and buy it that way. It’s worth the few extra minutes it saves me in the kitchen.
I spend enough time on the main dish. I wan’t my side dishes to be as quick and easy to make as possible. I also recommend getting a corn kernel cutter if you eat corn on the cob often. Worth every penny!
This savory corn side dish is destined to become a summertime classic at our house. It’s the perfect way to enjoy all that in-season sweet corn. I hope you love it as much as we do!
Be sure to save this Grilled Pesto Corn recipe to your favorite Pinterest board for later.
- 6 ears fresh corn on the cob
- 1 tablespoon olive oil
- 1/4 cup prepared pesto
- 2-3 green onions, sliced
- 1/4 cup chopped fresh cilantro
- Salt and pepper, to taste
- Lightly oil grill then preheat to medium-high heat. Brush corn with olive oil and season with salt and pepper. Grill, turning once or twice, until tender, about 10-12 minutes. Remove from heat and cool slightly.
- Cut kernels from cobs and place in a large bowl. Add pesto (as much or as little as you'd like) and toss to coat. Stir in green onions and cilantro. Season with salt and pepper, to taste. Serve immediately.
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Who Dished It Up First: This is an original recipe