Monday, July 23, 2012

Pesto Grilled Corn on the Cob

A yummy idea for all that seasonal corn on the cob! A pesto-packed twist on a backyard party classic, grilling corn in its husk yields tender kernels and a delectable natural sweetness.

Pesto Grilled Corn on the Cob
1.  Oil your grill and preheat to medium high heat.

2.  Fill a large bowl with cold water.

3.  Keeping the husks attached at the base. peel back the husks of each cob and remove the silk. Cover the cobs again with the husk.

4.  Soak the corncobs in cold water for 5-10 minutes to prevent husks from charring too quickly.

5.  Prepare Wildtree's Basil Pesto according to package directions.

6. Place corn, covered in its husk on the grill. Cook for 3-4 minutes on each side. Remove from the grill, let it cool enough to touch and then remove the husks. Return to grill and cook, turning to lightly char all sides for an additional 5-7 minutes total.

7.  Remove the corn from the frill and generously brush with the pesto. Sprinkle with some fresh grated Parmeggiano Reggiano is desired.

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