Corn is sweetness personified in summer and my farmers market cobs cry for some grilling. Instead of the usual butter and chile powder, I opt for a spicy Thai basil pesto. Both basil and chiles abound in my vegetable patch so I make liberal use of the bounty.
A quick whiz results in a green sauce, spicy and tangy with chiles and lime juice. Grilled corn is slathered with this pesto and away we go!
GRILLED CORN WITH THAI BASIL PESTO
Serves 2
2 Corn Cobs
1 cup Thai Basil leaves
2 Green Chiles
6 Garlic cloves
2 + 4 tablespoons Olive Oil
2 tablespoons Lime Juice
A pinch of Sugar
1/4 teaspoon Kosher Salt
Shuck corn. Remove all silk.
Heat 2 tablespoons of olive oil and saute garlic cloves till slightly colored. Cool.
Blend Thai basil, cooled garlic and olive oil, lime juice, sugar, salt and the rest of the olive oil till smooth. Scrape into a bowl.
Grill corn in any fashion, be it stovetop, gas grill or charcoal.
Season corn with a little salt and slather liberally with pesto.
Bite into sweetness with a kick!
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