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.
In this Post: Everything you need for Corn on the Cob with Lemon Basil Pesto
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.
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.
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.
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.
No forks required.
Corn on the Cob with Lemon Basil Pesto
- 4 ears sweet corn (husks removed)
- ¼ cup basil pesto (homemade or store-bought)
- 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.