Grilled Parmesan-Pesto Sweet Corn
Once in a while I like to branch out from plain old butter and salt on my corn!
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Ingredients
- 4 ears fresh sweet corn shucked
- 6 tablespoons prepared basil pesto
- ½ cup grated Parmigiano Reggiano
- 1 teaspoon crushed red pepper flakes optional
Instructions
- Preheat grill for direct grilling over medium-high. Meanwhile, place corn in large microwave safe dish with 1/4 cup water; cover with paper towel or plastic wrap. Microwave on high 5 to 6 minutes or until tender crisp.
- Transfer corn to grill and cook 3 to 4 minutes or until lightly charred; turning frequently. Transfer corn to serving platter. Brush all sides of corn with pesto and sprinkle with cheese. Sprinkle with red pepper flakes, if desired. Serve immediately.
Notes
- Home Chef Tip: Don't have a microwave? Corn can also be boiled for 3 to 4 minutes or until tender crisp, before grilling.
Calories: 215kcal, Carbohydrates: 19g, Protein: 9g, Fat: 13g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 10mg, Sodium: 432mg, Potassium: 264mg, Fiber: 2g, Sugar: 6g, Vitamin A: 868IU, Vitamin C: 6mg, Calcium: 188mg, Iron: 1mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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