It was many years ago in a small Italian restaurant in the Williamsburg neighborhood in Brooklyn, N.Y., that I savored my first corn on the cob with pesto butter. The corn was roasted and slathered with a delicious compound butter oozing with basil and parmesan.
I went home and immediately made pesto butter, rolled my ear of corn in it and served it up for dinner. These days, I grill the corn in the husk and then peel off the husk and roll the ear in the compound butter. So good.
Grilled Corn on the Cob with Pesto Butter
From the kitchen of Priya Hutner · Serves 4
4 ears of sweet corn, grilled with husks on
1 stick of unsalted butter, softened
¼ C pesto
Mix pesto with softened butter and chill. Serve on hot grilled corn on the cob.
Easy Pesto
2 C basil, fresh
½ C extra virgin olive oil
½ C parmesan cheese
¼ C pine nuts or walnuts
2-3 cloves garlic
Salt & pepper to taste
In a blender or food processor, mix all the ingredients. I use a good quality parmesan cheese, such as Reggiano.
