The Lemon Bowl®

Healthy Recipes Made Easy

Corn on the Cob with Lemon Basil Pesto

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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 BowlAlthough 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 BowlWhether 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 BowlEvery 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 BowlWhen 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.

5 from 1 vote
Corn on the Cob with Lemon Basil Pesto - The Lemon Bowl
Print
Corn on the Cob with Lemon Basil Pesto
Prep Time
5 mins
Cook Time
3 mins
Total Time
8 mins
 
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.
Course: Side Dish
Servings: 4
Calories: 168 kcal
Author: Liz DellaCroce
Ingredients
  • 4 ears sweet corn husks removed
  • 1/4 cup basil pesto homemade or store-bought
US Measurements - Convert to Metric
Instructions
  1. Bring a large pot of water to a roaring boil and add corn. Cook for 3 minutes then set corn on a platter.
  2. Brush corn liberally with basil pesto and serve.
Nutrition Facts
Corn on the Cob with Lemon Basil Pesto
Amount Per Serving
Calories 168 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 1.9g 10%
Polyunsaturated Fat 8.1g
Cholesterol 2mg 1%
Sodium 38mg 2%
Total Carbohydrates 20.3g 7%
Dietary Fiber 3g 12%
Sugars 0.2g
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.

For more delicious corn ideas, check out these recipes created for Food Network’s #SummerSoiree!

Feed Me Phoebe: Grilled Corn on the Cob with Honey-Basil Butter
The Heritage Cook: Mexican Elote Corn Casserole (Gluten-Free)
Virtually Homemade: Grilled Corn with Tomato Basil “Butter” (Vegan)
Weelicious: Cheesy Corn on the Cob
Domesticate Me: Charred Corn with Bacon, Chiles and Cheese (aka Mexican Street Corn Salad)
Haute Apple Pie: Roasted Corn off the Cob Salad
Taste With The Eyes: Grilled Corn, Soy Mirin Glaze and Wasabi Goat Butter
In Jennie’s Kitchen: Corn and Lemon Thyme Ice Cream + Homemade Creamed Corn
FN Dish: Off-the-Chart Corn on the Cob Recipes

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Reader Interactions

Comments

  7. 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!!

    Reply

  11. 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

    Reply

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