Grilled Corn with Walnut Pesto

By Jenny Shea Rawn, MS, MPH, RD, recipe developer and healthy food blogger at My Cape Cod Kitchen
Total Time
30 Mins
Serves
8
Serving Size
1 corn on the cob
Course
Side

DESCRIPTION

Dress up freshly grilled corn on the cob with a garlicky walnut pesto that brightens summer meals.

Prep Time
10 Mins
Cook Time
20 Mins
Total Time
30 Mins
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

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.