Corn Pesto Recipes

PESTO-CORN GRILLED PEPPERS

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.

CORN PESTO

Steps:

• Heat a large nonstick skillet over medium-high heat. Add bacon and cook until crisp, stirring often. Drain off all but 1 tablespoon of bacon fat. Add corn kernels, garlic, kosher salt and pepper to pan. Saute until corn is just tender, about 5 minutes. Add all but about 1 1/2 cups of the cooked corn kernels to food processor, along with the Parmesan and pine nuts. With the processor running, slowly add the olive oil in a steady stream. Blend until smooth, then return to the pan with the reserved corn kernels. Stir to combine. Meanwhile, cook the pasta in salted water until al dente. Drain and add to the corn pesto mixture (add some pasta water if the mixture is too thick). Season with more salt and pepper if needed. Top each serving with the reserved bacon, basil, and more Parmesan cheese.