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Author Notes: I learned a new trick this week: roasted corn husks = smoky popcorn flavor. Yes, please add me to corn pesto! Corn husk liquid is married with roasted corn, garlic, parmesan cheese, pinenuts and EVOO to create a match made for pasta, pizza or crostini heaven. One serving is "Low In" carbs and cholesterol and a "Good Source" of phosphorous and thiamin - go corn! —Vegetarianized.com
Makes 1 quart
- 6 ears corn
- 1 1/2 cups milk
- 1/3 cup pinenuts
- 1/2 cup grated Parmesan cheese (about 2oz)
- 3 garlic cloves
- 1/2 teaspoon salt
- 1/3 cup olive oil
- Preheat oven broiler.
- Remove husks from corn. Discard silk and then lay out husks in a single layer on a dry baking pan. Set ears aside for the moment and broil husks until browned on all sides, about 5 minutes total. **Watch this carefully because the husks could catch fire.** Remove from heat and let cool.
- Meanwhile, roast ears until the broiler, turning as they brown, about 20 minutes total. Remove and let cool. Then remove kernels.
- While the ears roast, puree husks with milk about 5 minutes. Pour into a colander set over a bowl and strain. You should have about 3/4 cup liquid/foam, and then discard the husks.
- Toast the pinenuts in a dry skillet over medium heat until lightly browned. Remove to cool.
- To help maintain the bright yellow color, first puree a handful of ice and discard. Then puree the kernels, husk liquid, pinenuts, cheese, garlic and salt until well combined. Stream in the EVOO until fully incorporated. Use immediately or refrigerate.