Corn Pesto

By • April 23, 2015 0 Comments

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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!


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
  1. Preheat oven broiler.
  2. 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.
  3. Meanwhile, roast ears until the broiler, turning as they brown, about 20 minutes total. Remove and let cool. Then remove kernels.
  4. 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.
  5. Toast the pinenuts in a dry skillet over medium heat until lightly browned. Remove to cool.
  6. 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.

More Great Recipes: Cheese & Dairy|Vegetables|Condiments|Pesto|Corn