Simply Cooked Grilled Corn on Cob

Simply Cooked Grilled Corn on Cob

Grill your sweet corn outdoors for a smoky twist! No boiling water necessary. If you're feeling fancy, slather on some Chile-Lime-Tequila Compound Butter or whip up a batch of Pesto to take your corn to the next level. Pair it with a fresh side of Grilled Zucchini. Learn how to tackle Grilled Corn and Zucchini with Pesto Dressing for an easy, flavorful vegetable feast.

Enrichment Data:

Upgrade your corn game with this mouthwatering combination of grilled corn, zucchini, and pesto dressing.

Grilled Corn and Zucchini with Pesto Dressing

Grill these fresh veggies for a flavor explosion in your mouth.

Ingredients:

Grilling: - 4 ears of corn, husked - 2 small zucchinis or 1 medium, cut into quarters lengthwise - Olive oil for brushing - Salt and pepper to taste

Pesto Dressing: - 1/3 cup fresh basil pesto (see below for pesto recipe) - 1/4 cup extra virgin olive oil - Salt and pepper to taste

Instructions:

1. Prepare the Grill: Preheat your grill to medium-high heat. Clean the grates and lightly oil them to prevent sticking.
2. Grill Corn: Brush the corn cobs with olive oil. Grill for about 6 minutes, turning every 2 minutes, until slightly charred.
3. Grill Zucchini: Brush the zucchini quarters with olive oil, season with salt and pepper. Grill for about 4 minutes, turning halfway, until tender but not mushy.
4. Cool the Vegetables: Let both corn and zucchini cool slightly.
5. Make Pesto Dressing: If using homemade pesto (see below), mix it with additional olive oil to achieve a dressing consistency. Taste and adjust seasoning.
6. Assemble the Salad: Cut the kernels from the corn cob and slice the grilled zucchini into strips. Combine in a bowl with cherry tomatoes (optional). Drizzle with the pesto dressing and serve.

Cooking Time:- Grilling corn: 6 minutes- Grilling zucchini: 4 minutes- Cooling and preparation: 10-15 minutes

Basil Pesto Recipe

Enhance your dishes with this classic, aromatic pesto recipe.

Ingredients:

• 1 cup fresh basil leaves
• 1/2 cup pine nuts (or walnuts)
• 1/2 cup grated Parmesan cheese
• 1/2 cup olive oil
• 2 cloves garlic, peeled and minced
• Salt, to taste

Instructions:

1. Combine in a Food Processor: Add basil leaves, pine nuts, Parmesan cheese, garlic, and a pinch of salt.
2. Process and Add Oil: Process until the mixture is well combined. With the processor running, slowly pour in the olive oil until smooth.
3. Taste and Adjust: Taste and adjust seasoning with more salt or basil as needed.

Cooking Time:- Preparation: 10 minutes

Garlic Grilled Zucchini (Optional Additional Recipe)

Add a garlic kick to your grilled zucchini for an extra layer of flavor.

Ingredients:

• 2 zucchinis
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Cut Zucchini: Cut the zucchinis into quarters or spears.
2. Season: Toss zucchinis with olive oil, garlic powder, salt, and pepper.
3. Grill: Grill over medium heat for 3-5 minutes per side, until tender with grill marks.

Cooking Time:- Grilling: 7-10 minutes

Tips:- Avoid overcooking both corn and zucchini to maintain texture.- Adjust pesto dressing with more oil if needed to achieve desired consistency.- Salting zucchini before grilling can improve texture by removing excess moisture[3].

1. Offer an excellent and nutritious dinner with Grilled Corn and Zucchini with Pesto Dressing, combined with the flavors of homemade basil pesto and freshly grilled kernels.
2. Drizzle the pesto dressing on top of the tossed corn kernels and sliced grilled zucchini for an enriching culinary experience.
3. Kernels, zucchinis, and pesto dressing will harmonize together beautifully in this mouthwatering vegetarian recipe, accented by a tangy Chile-Lime-Tequila Compound Butter or a garlicky Grilled Zucchini side dish, giving creditline to a delightful vegetable feast.

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