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Corn on the Cob with Lemon Basil Pesto

A simple and addictive summer side, you won’t believe how delicious fresh pesto tastes when brushed on sweet and juicy corn on the cob.

Corn on the Cob with Basil Pesto - The Lemon Bowl


Although it goes without saying, I think it bears repeating: when you are cooking with fresh, seasonal ingredients there is very little effort required to produce maximum flavor. My easy and delicious Corn on the Cob with Basil Pesto is the perfect example of an almost embarrassingly simple side dish that is so flavorful you will be making it again and again.

Washing Basil for Pesto - The Lemon Bowl

Whether you’re growing basil in your backyard or picked up a large bunch at your local farmers market, pesto season is in full force.

Pesto for the Freezer - The Lemon Bowl

Every summer, I like to make a huge batch and freeze it in one-ounce portions using this OXO Tot Baby Food Freezer Tray. You can use any ice cube tray you have on hand but this is my favorite one to use. In addition to baby food, it’s also ideal for freezing leftover coffee to use in iced coffee.

Corn on the Cob with Lemon Basil Pesto - The Lemon Bowl

When boiling corn on the cob, it’s best to bring a pot of water and boil the corn for no more than 3 minutes. It’s the best way to ensure maximum flavor and nutrients. Grilled corn would also work well and you can grill the corn first or brush it with pesto before placing it on the grill.

Easy, peasy.

No forks required.

Corn on the Cob with Lemon Basil Pesto - The Lemon Bowl

Corn on the Cob with Lemon Basil Pesto

3.8 stars average
A simple and addictive summer side, you won’t believe how delicious fresh pesto tastes when brushed on sweet and juicy corn on the cob.
PREP: 5 mins
COOK: 3 mins
TOTAL: 8 mins
Servings: 4

Ingredients
 

  • 4 ears sweet corn (husks removed)
  • ¼ cup basil pesto (homemade or store-bought)

Instructions
 

  • Bring a large pot of water to a roaring boil and add corn. Cook for 3 minutes then set corn on a platter.
  • Brush corn liberally with basil pesto and serve.

Nutrition

Calories: 168kcalCarbohydrates: 20.3gProtein: 4gFat: 10gSaturated Fat: 1.9gPolyunsaturated Fat: 8.1gTrans Fat: 0gCholesterol: 2mgSodium: 38mgFiber: 3gSugar: 0.2g
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Liz DellaCroce

Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families.

33 Comments

  1. WOW-LIZ! These pictures look so beautiful, and corn on the cob with lemon basil pesto sounds absolutely fantastic! I actually have some lemon basil and regular basil going crazy in my little garden right now and am thinking I need to make some pesto asap – I tried your recipe for it last year and it was spot on!!

  2. I had to slow down and re-read the paragraph about the OXO freezer tray. I originally read that you were freezing pesto to put in your iced coffee later! WHAT?! haha!!!

    The corn is BEAUTIFUL, Liz! I love me some pesto and corn on the cob, so the two together is a match made in heaven. xoxo

        1. Hmmmm, I don’t see the pesto recipe either, nor a link to it. But I sure would like to try it on corn! It looks delicious!

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