Summer BBQ Recipe: Throw Your Corn On The Grill!

| July 1, 2014 | 0 Comments
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Grilled Corn-On-The-Cob with Lime-Cilantro Pesto. Photo: Wendy Goodfriend

Grilled Corn-On-The-Cob with Lime-Cilantro Pesto. Photo: Wendy Goodfriend

Nothing says “It’s Summer!!” like sweet ears of corn charred with grill marks. I’ve long been a fan of squeezing lime over my corn; the acid of the lime highlights the sweetness of the corn. You don’t even need butter! (Not that I don’t love a good ear of corn slathered in butter and sprinkled with salt.)

I’ve also been a longtime fan of elotes, or Mexican Street Corn. You know those corncobs on a stick that have been grilled then spread with a mayo-crema-chili-cilantro mixture and coated with crumbled cotija cheese? Helllloooooo. Yum!

You might have figured out by now that I really love grilled corn-on-the-cob, just about any way you serve it. But sometimes you get tired of having the same thing, so I came up with a fun Mexican-style twist on pesto that can be slathered all over succulent grilled corn and then eaten with gusto.

Enter cilantro-lime-toasted almond pesto. I swear I could just get a spoon and eat it straight from the bowl. It’s soooo good. It’s salty and earthy and tangy and the perfect counterpoint to sweet corn. But don’t stop there. You can toss it with some cooked pasta or spoon it onto thick slices of grilled bread with chopped cherry tomatoes.

Enjoy!

Ingredients for Grilled Corn-On-The-Cob with Lime-Cilantro Pesto. Photo: Wendy Goodfriend

Ingredients for Grilled Corn-On-The-Cob with Lime-Cilantro Pesto. Photo: Wendy Goodfriend

Recipe: Grilled Corn-On-The-Cob with Lime-Cilantro Pesto

Serves 8

    Ingredients:

  • 8 ears corn, husked and silk removed
    For the Pesto:

  • 1 cup chopped fresh cilantro leaves
  • 1/3 cup slivered almonds, lightly toasted
  • Zest and juice of 1 large lime
  • 1 clove garlic
  • 1/3 cup olive oil
  • Kosher salt
  • Queso fresco or feta cheese, crumbled, for garnish
    Preparation:

  1. Prepare a charcoal or gas grill for direct heat grilling. Bring a large pot of salted water to a boil over high heat. While you are waiting for the water to boil, make the pesto.
  2. In a food processor, with the processor on, drop the garlic clove through the feed tube to chop. Add the cilantro, almonds, lime zest and juice, and a pinch of kosher salt and pulse until finely chopped, scraping down the sides. Turn the processor on and slowly add the olive oil through the feed tube. Spoon the pesto into a bowl and set aside. (The pesto can be stored in an airtight container for up to 1 week. It may discolor.)
  3. The consistency of  the finished Lime-Cilantro Pesto. Photo: Wendy Goodfriend

    The consistency of the finished Lime-Cilantro Pesto. Photo: Wendy Goodfriend

  4. Drop the corn into the water and blanch, turning, for 2 minutes. Transfer to a plate.
  5. Brush and oil the grill grate. Grill the corn until tender and nicely covered with grill marks, turning often, about 5 minutes. Transfer to a plate.
  6. Spread each ear of corn with some pesto and sprinkle with cheese. Serve right away.
  7. Grilled Corn-On-The-Cob with Lime-Cilantro Pesto. Photo: Wendy Goodfriend

    Grilled Corn-On-The-Cob with Lime-Cilantro Pesto. Photo: Wendy Goodfriend

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Category: Bay Area Bites Food + Drink, holiday recipes, holidays and traditions, kids and family, recipes

About the Author ()

Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. Her first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. She was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in San Francisco with her husband and their toddler, whom she cooks for everyday. Find out more at http://www.kimlaidlaw.com.