Grilled corn with pesto and parmesan

Author: Liz Macri - Recipe Writer & Editor

Photographer: Mark O'Meara

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Fresh BBQ corn is a summer favourite - try our recipe and add some added flavour with pesto and parmesan.

Serves: 4 (as a side)

Time to make: 30 mins , plus 1 hr soaking

Ingredients

More weights & measures

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

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Instructions

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.
Preheat a barbecue chargrill hotplate to medium-high. Meanwhile, in a small bowl combine pesto with 1 1/2 tablespoons of water.
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 185cal

Kilojoules 780kJ

Protein 5g

Total fat 5g

–Saturated fat 1g

Carbohydrates 30g

–Sugars 3g

Dietary fibre 6g

Sodium 50mg

Calcium 40mg

Iron 0.5mg

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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