The Atlanta Journal-Constitution
CORN ON THE COB WITH BASIL PESTO BUTTER
Pesto is super easy to make, and it can dress up so many more things than a plate of pasta. For a spectacular summer taste, we suggest mixing it with softened butter to use as a spread for corn on the cob.
Pesto butter also is wonderful on grilled meats or fish, potatoes or on toasted bread. The sky’s the limit.
FOR PESTO:
2 cups packed basil leaves
2 tablespoons toasted pine nuts
1/3 cup grated Parmesan cheese
1/4 cup olive oil, or more to taste
Zest and juice of 1 lemon
Pinch of crushed red pepper flakes
Kosher salt
FOR CORN:
6 ears freshly shucked corn 4 tablespoons softened butter Grated Parmesan cheese, for garnish, optional
Make pesto: In blender or food processor, combine all ingredients except salt and pulse until smooth but still a bit chunky, about 1 minute. Add a little more olive oil if it seems too thick. Taste and add salt as needed.
If not using right away, store refrigerated in an airtight container for up to 2 weeks. You also freeze the pesto in ice cube trays; add a drop of olive oil to the top of each cube and cover tightly with plastic wrap.
Bring a large pot of salted water to a boil. Add corn and cook 5 minutes.
While corn is cooking, mix softened butter with 2 tablespoons pesto.
Brush (or slather) pesto butter on top of cooked corned. If desired, sprinkle buttered ears with grated Parmesan. Serve immediately.
Serves 3 to 6.
Per serving, based on 3: 551 calories (percent of calories from fat, 65), 11 grams protein, 41 grams carbohydrates, 5 grams fiber, 42 grams total fat (14 grams saturated), 48 milligrams cholesterol, 362 milligrams sodium.
— Gretchen McKay