Grilled Corn on the Cob with Mint-Peanut-Butter Pesto

You know summer đŸŒ» has set in when you see these beautiful yellow pearls 😊 Let me take you on that easy recipe. You definitely don’t need an outdoor grill to realise this recipe, use your pan or grill pan â˜ș Then where do that amazing grill taste comes from those bright yellow kernels? My secret ingredient is the batter, yes foodies mine for this time was Mint-Peanut-Butter Pesto which is famous among the South Indians. Stay tune to discover the other ways of creating flavoursome batter for your grilled Corn on the Cob.

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Servings: 2

Ingredients: 🍮

  • 2 ears of Corn, husks and silks removed
  • 1 tsp of Olive Oil
  • Salt and Pepper

1) Put onto a boil your corns, with salt (quantity will depend as per your preferences) for 10 minutes on medium heat.
2) Once out from the boil, rub a touch of olive oil on your corns.
3) Preheat your pan on medium heat, add your corns and flip them every 2 minutes for around 10 minutes on medium heat.

For the Batter Mint-Peanut-Butter Pesto:

  • 2 large tbsp of Boiled Peanuts
  • A large handful of grated Parmeasan
  • 5 Mint Leaves
  • 1 Green chilli or half of a chilli (optional) I don’t like mine way too spicy.
  • 1 tsp of salt
  • 1 tsp of unsalted butter, room temperature (optional)

1) Blend together in the blender; salt, boiled peanuts, grated parmeasan, mint leaves, and green chilli.

2) Add into the paste, the unsalted butter. Mix well with the help of a spachler.

3) Brush the mixture onto your hot sizzling corns. Bonne appetit 🙂


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