Pesto Corn Recipes

Steps:

• Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Steps:

• Heat the grill to medium-high. Once hot, lay the corn across the grill. Rotate corn every 3 minutes until all sides are evenly golden and slightly charred, about 15 minutes.
• Put the corn on a platter. While corn is still hot brush the corn with cilantro pesto and then sprinkle with the Cotija cheese. Serve.
• In a food processor add the cilantro, canola oil, pumpkin seeds, Cotija cheese, and garlic. Puree until smooth but not liquid. Taste for seasoning. Cooks Note: Usually you do not need salt because of the salt in the roasted pumpkin seeds and the cheese. Set aside.
• Yield: 3/4 cup
• Preheat the oven to 450 degrees F.
• Add the pumpkin seeds, canola oil, chili powder and salt, to taste, in a small bowl. Mix well to combine.
• Spread the pumpkin seeds out evenly on a cookie sheet or baking pan. Bake, stirring the seeds every few minutes until golden brown, about 10 minutes.
• Set aside until cool.
• Yield: 1/2 cup

Steps:

• In a pot of boiling water, cook corn until tender, about 5 minutes. Drain; cool slightly. Meanwhile, in a food processor, pulse basil, oil and 1/4 teaspoon salt until blended., Cut corn from cob and place in a bowl. Stir in tomatoes, pepper and remaining salt. Add avocado and 2 tablespoons basil mixture; toss gently to combine. , Thread shrimp onto metal or soaked wooden skewers; brush with remaining basil mixture. Grill, covered, over medium heat until shrimp turn pink, 2-4 minutes per side. Remove shrimp from skewers; serve with corn mixture.

Steps:

• Cook bacon in large nonstick skillet over medium heat until crisp and brown, stirring often. Using slotted spoon, transfer to paper towels to drain. Pour off all but 1 tablespoon drippings from skillet. Add corn, garlic, 1 1/4 teaspoons coarse salt, and 3/4 teaspoon pepper to drippings in skillet. Sauté over medium-high heat until corn is just tender but not brown, about 4 minutes. Transfer 1 1/2 cups corn kernels to small bowl and reserve. Scrape remaining corn mixture into processor. Add 1/2 cup Parmesan and pine nuts. With machine running, add olive oil through feed tube and blend until pesto is almost smooth. Set pesto aside.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 1/2 cups pasta cooking liquid. Return pasta to pot. Add corn pesto, reserved corn kernels, and 1/2 cup basil leaves. Toss pasta mixture over medium heat until warmed through, adding reserved pasta cooking liquid by 1/4 cupfuls to thin to desired consistency, 2 to 3 minutes. Season pasta to taste with salt and pepper.
• Transfer pasta to large shallow bowl. Sprinkle with remaining 1/4 cup basil leaves and reserved bacon. Serve pasta, passing additional grated Parmesan alongside.

Steps:

• For pesto, combine 1/2 cup oil, grated cheese, basil, sunflower kernels and garlic in a blender; cover and process until blended., In a large skillet, heat remaining oil over medium-high heat. Add chopped red pepper; cook and stir until tender. Add corn and pesto; heat through., Halve peppers lengthwise; remove seeds. Grill peppers, covered, over medium heat, cut side down, 8 minutes. Turn; fill with corn mixture. Grill 4-6 minutes longer or until tender. If desired, sprinkle with shredded cheese.