Grilled Corn on the Cob with Pesto Butter

Grilled Corn on the Cob with Pesto Butter

0 Reviews
From: EatingWell Magazine, July/August 2019

If Mexican street corn took a trip to Genoa, it might come back slathered in pesto butter like this grilled corn on the cob recipe. This Italian flair works because the flavors of basil and Parmesan have a natural affinity with corn.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon butter, softened
  • ½ teaspoon grated lemon zest
  • ½ teaspoon kosher salt
  • ½ teaspoon ground pepper
  • ¼ teaspoon grated garlic
  • ¼ cup thinly sliced fresh basil, divided
  • ¼ cup grated Parmesan cheese, divided
  • 4 ears corn, husked
  • 1 tablespoon canola oil

Preparation

  • Prep

  • Ready In

  1. Preheat grill to medium-high.
  2. Combine butter, lemon zest, salt, pepper, garlic and 2 tablespoons each basil and Parmesan in a mini food processor. Process until smooth. (Alternatively, mash with a fork in a small bowl.)
  3. Brush corn with oil. Grill the corn, turning occasionally, until slightly charred and tender, 8 to 10 minutes.
  4. Spread the butter mixture over the corn and sprinkle with the remaining 2 tablespoons each basil and Parmesan. Serve immediately.
  • To make ahead: Refrigerate butter (Step 2) for up to 3 days.

Nutrition information

  • Serving size: 1 ear corn and 4 teaspoons butter
  • Per serving: 168 calories; 9 g fat(3 g sat); 2 g fiber; 20 g carbohydrates; 5 g protein; 45 mcg folate; 12 mg cholesterol; 6 g sugars; 0 g added sugars; 470 IU vitamin A; 8 mg vitamin C; 52 mg calcium; 1 mg iron; 346 mg sodium; 297 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ fat, 1½ starch

Reviews 0