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I learned a new trick this week: roasted corn husks = smoky popcorn flavor. Yes, please add me to corn pesto! Corn husk liquid is married with roasted corn, garlic, parmesan cheese, pinenuts and EVOO to create a match made for pasta, pizza or crostini heaven. One serving is "Low In" carbs and cholesterol and a "Good Source" of phosphorous and thiamin - go corn!
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Corn Pesto

September 30, 2014

30 min or less active, 60 min or less total, condiment, gluten-free, misc, summer

I learned a new trick this week: roasted corn husks = smoky popcorn flavor. Yes, please add me to corn pesto! Corn husk liquid is married with roasted corn, garlic, parmesan cheese, pinenuts and EVOO to create a match made for pasta, pizza or crostini heaven. One serving is "Low In" carbs and cholesterol and a "Good Source" of phosphorous and thiamin - go corn!

Information

Servings: Makes 1 quart, 1/4 cup per serving
Time: About 25 minutes active; less than an hour total
Price: About $12.65 total; $0.80 per serving
Nutrition (per serving):
Calories: 122.8
Protein: 4.1g
Fat: 7.7g
Saturated fat: 1.5g
Carbohydrates: 12.3g
Fiber: 2g
Sodium: 134mg
Cholesterol: 2.2mg
High In:
Good Source:
Low In:

Ingredients

  • 6 ears corn
  • 1 1/2 cup milk
  • 1/3 cup pinenuts
  • 1/2 cup grated Parmesan cheese (about 2oz)
  • 3 garlic cloves
  • 1/2 tsp salt
  • 1/3 cup EVOO

Preparation

  1. Preheat oven broiler.
  2. Remove husks from corn. Discard silk and then lay out husks in a single layer on a dry baking pan. Set ears aside for the moment and broil husks until browned on all sides, about 5 minutes total. **Watch this carefully because the husks could catch fire.** Remove from heat and let cool.
  3. Meanwhile, roast ears until the broiler, turning as they brown, about 20 minutes total. Remove and let cool. Then remove kernels.
  4. While the ears roast, puree husks with milk about 5 minutes. Pour into a colander set over a bowl and strain. You should have about 3/4 cup liquid/foam, and then discard the husks.
  5. Toast the pinenuts in a dry skillet over medium heat until lightly browned. Remove to cool.
  6. To help maintain the bright yellow color, first puree a handful of ice and discard. Then puree the kernels, husk liquid, pinenuts, cheese, garlic and salt until well combined. Stream in the EVOO until fully incorporated. Use immediately or refrigerate.

2 thoughts on “Corn Pesto

  1. Schatzi49

    How long can you save this under refrigeration? Can it be hot water processed for longer storage? Sounds wonderful and I can see using it during the cold winter months.

    Reply
    1. Adrienne Capps Post author

      Thanks for your comment! Under refrigeration, I’d say a week or two. I’m not sure it could be canned because of the cheese, but I’m guessing you could freeze it like basil pesto. Puree all the ingredients except the cheese and freeze. Then defrost and add the cheese before using. Good luck and let me know if you try it! Best, Adrienne

      Reply

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