Pesto corn on the cob recipe
Perfectly cooked corn on the cob, coated with the most delicious pesto butter and topped with a generous helping of vegetarian Parmesan cheese, we know you are going to love our pesto corn on the cob! This corn recipe is so easy to make, and it makes a tasty change from the traditional butter corn on the cob!
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a small commission. Thank you!
Why you’ll love this easy corn on the cob recipe
If you love to eat corn on the cob, then you have got a real treat in store! Fresh and bursting with pesto cheesy flavor, this is definitely a sweetcorn that becomes a firm favorite!
What ingredients do I need?
You’ll need all the ingredients shown in the photograph below.
We love trying out lots of different flavors, you should check out our air fryer Mexican street corn recipe!
What do I serve pesto corn with?
Basil pesto corn is great as a standalone snack or as part of a larger meal.
Serve it with a veggie burger or vegan chicken burger.
Eat them with sweet potato fries, air fryer zucchini fries, and sweet baked potato.
They make great additions to mashed potato fritters, vegetable fritters, or zucchini fritters.
Do I need to make my own pesto?
No, you don’t need to make your own pesto if you are in a hurry.
But it does taste better than store bought.
A lot better.
It’ll take just 15 minutes and the following ingredients to make homemade basil pesto.
Vegetarian Parmesan cheese, fresh basil leaves, garlic, toasted pine nuts, blanched almonds, lemon juice, and extra virgin olive oil.
You’ll need to throw it in the food processor to blitz it, but once it’s made, it’s made.
And you will forever love pesto!
The beauty of homemade pesto is that not only can you make pesto butter with it, but you can make other recipes.
Pesto pasta and pesto aioli are just two delicious recipes that you can try.
You can also freeze it.
I batch make pesto, and then transfer it into ice cube trays.
Each pesto ice cube becomes a portion and it’s easy to just grab them when I need them.
You really should try it.
How do I store it?
Your corn on the cob will store for up to 3 days when covered and placed in the fridge.
It will also freeze for up to 2 months.
Recipe notes and expert tips
More easy recipes for you to try
If you love our pesto corn, you should check out these easy recipes!
How to make pesto corn on the cob with step by step instructions
Making our pesto corn recipe is easy if you follow our step by step instructions.
Oven cooked corn on the cob
Preheat your oven to 400°F/205°C.
Brush your cobs with oil and place them on a baking sheet.
Cook them until they are tender, approximately 25 minutes.
Grilled corn on the cob
Preheat your grill to medium-high heat.
Brush your fresh corn with olive oil and grill, turning every minute, until they are tender and slightly charred, approximately 8 – 10 minutes.
While the corn is cooking, add butter and pesto to a small bowl and mix them together.
When the corn on the cobs has cooked, remove them from the oven or grill.
Spread the pesto butter over them and sprinkle vegetarian Parmesan cheese and chopped fresh basil leaves.
Serve immediately and enjoy!
We hope you enjoy making and eating our pesto corn and would love to hear how you got on with making it.
Please leave a comment below or feel free to ask any questions you may have.
Pesto corn on the cob recipe
Utensils
Ingredients
- 4 Corn on the cobs shucked and cleaned
- 2 tbsp Pesto
- 1 tbsp Butter
- 1 tbsp Olive oil
- 2 tbsp Vegetarian Parmesan cheese finely grated
- 2 tbsp Basil leaves finely chopped
Instructions
- Pre heat youroven to 400°F/205°C
- Brush the corn with olive oil and place them on a baking sheet and cook until tender, approximately 25 minutes1 tbsp Olive oil
- Meanwhile, in a small bowl add pesto and butter, and mix together2 tbsp Pesto, 1 tbsp Butter
- When cooked, remove the cobs from the oven and spread the pesto butter mixture equally over the cobs, sprinkle vegetarian Parmesan cheese, and basil leaves, serve immediately and enjoy!2 tbsp Vegetarian Parmesan cheese, 2 tbsp Basil leaves
Notes
Make the pesto butter the day before you need it and store it in the fridge, taking it out an hour before you need it to enable it to soften Storage
Store covered in the fridge for up to 3 days and freeze for up to 2 months
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
Did you make this recipe?
We love hearing how you went with ours recipes! Tag us on Instagram at @splash_of_taste_uk
You may also like…
Best Chocolate Cake Recipe
This Chocolate Cake Recipe stands out for its moist texture, deep chocolate flavor, and silky frosting. It’s perfect for celebrating or as a way to…
Spicy Korean Tofu Soup (Sundubu Jjigae)
This Korean Tofu Soup, or Sundubu Jjigae, is warm, spicy, cozy, and delicious! Perfect for chilly nights or when you’re craving something comforting, it’s a flavorful blend…
