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 Grilled Pesto Corn 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.
Tips for Choosing and Storing Fresh Corn
Check the husk: It should be bright green, a little bit damp, and wrapped tightly around the cob. Small brown holes in the husk mean insects and should be avoided.
Also check the bottom of the corn where the ear was broken off the stalk. If this area is brown, the corn is probably not the freshest choice. If you can help it, don’t peel back the husk. This dries out the corn and shortens its shelf life.
Check the tassle: The corn silk sticking out at the top of the cob is the tassle. When choosing corn, the tassel should be light brown or gold, and slightly sticky to the touch.
The tassle should smell sweet with no signs of decay. Avoid corn that has a dry, black, or mushy tassle.
Storing: You can keep your corn on the counter if you’ll be using it that day. Otherwise, refrigerate the corn in the crisper with the husks on, tightly wrapped in a plastic bag.
Here’s what you’ll need to make Grilled Pesto Corn
- Produce: corn, green onions, cilantro
- Olive oil
- Pesto
- Salt and pepper
Grilled Pesto Corn
Ingredients
- 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
Instructions
- 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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Nutrition
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Who Dished It Up First: This is an original recipe
1 comment
Carissa Nelson | Spoonful of Easy
Yum! My family would love this for sure!