Grilled Corn with Walnut Pesto
Description
Dress up freshly grilled corn on the cob with a garlicky walnut pesto that brightens summer meals.
Ingredients
corn:
- Fresh corn on the cob, husked (8 cobs)
- 1 teaspoon vegetable oil
pesto:
- 1 large bunch fresh basil (~2.5 ounces)
- 1/2 cup packed fresh parsley, chopped
- 1 cup California walnuts
- 1/2 cup grated parmesan cheese
- Juice and zest of 1 lemon
- 2 cloves garlic
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup extra virgin olive oil
assembly:
- 1/2 cup California walnuts
PREPARATION
1. Preheat oven to 350°F. Place walnuts (for marinade and salsa) on a baking sheet. Toast walnuts for 5 minutes. Remove from oven. Roughly chop when cool.
CORN:
1. Preheat grill to medium high heat. Clean and lightly oil your grill. Brush each corn on the cob with vegetable oil. Place on the grill.
2. Grill corn for 10-15 minutes, rotating corn 2-3 times throughout cooking time. Remove corn from grill and place onto serving platter.
PESTO:
1. While corn is cooking, prepare pesto. Add basil, parsley, 1 cup walnuts, parmesan cheese, lemon juice and zest, garlic, salt and pepper to a food processor. Pulse until finely chopped, about 30 seconds.
2. Drizzle in olive oil and process until combined, 15-20 seconds. Spoon pesto into a bowl.
ASSEMBLY:
1. Smear pesto with a knife over the top side of each corn on the cob. Sprinkle corn with 1/2 cup chopped toasted walnuts. Serve.
NUTRITION
- Calories: 300 cal
- Total Fat: 23 g
- Polyunsaturated Fat: 11 g
- Cholesterol: 5 mg
- Sodium: 207 mg
- Carbohydrates: 21 g
- Dietary Fiber: 4 g
- Total Sugars: 4 g
- Added Sugars: 0 g
- Protein: 9 g
- Vitamin D: 0 mcg
- Calcium: 13 mg
- Iron: 9 mg
- Potassium: 404 mg