Grilled corn with pesto and parmesan

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 4 corn sweetcornXcobs, husks attached
  
• 2 tablespoons basil pesto
  
• 2 tablespoons shaved or finely grated parmesan

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Instructions

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1. Peel back corn husks without detaching. Remove and discard silks. Pull husks back over to cover corn. Twist ends to secure. In a large bowl, place corn and cover with water. Soak for 1 hour and drain.
2. Preheat a barbecue chargrill hotplate to medium-high. Meanwhile, in a small bowl combine pesto with 1 1/2 tablespoons of water.
3. Cook corn on the hotplate, turning, for 20 minutes, or until tender. Peel back husks from corn. Drizzle with pesto and sprinkle with parmesan. Serve.

Variations

Make it gluten free: Check pesto is gluten free.

Nutrition info (per serve)

Calories 185 cal

Kilojoules 780 kJ

Total fat 5 g

Saturated fat 1 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: Jan 2018

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