Ingredients
4 sweetcorn cobs
6 tbsp prepared basil pesto
½ cup grated Parmigiano Reggiano
1 tsp crushed red pepper flakes
For the pesto
100 g parmesan cheese
3 handfuls basil
1 clove of garlic
50 g nuts (like almonds)
Juice of ½ lemon
60 ml Greenleaf Extra Virgin Olive Oil
Directions
1
Either cook the corn by parboiling for 15 minutes or cooking in the microwave by placing the corn in large microwave safe dish with 1/4 cup water; covering with paper towel or plastic wrap and microwaving on high 5 to 6 minutes or until tender.
2
Transfer corn to a griddle pan or a braai fire and cook 3 to 4 minutes or until lightly charred; turning so its charred all over.
3
Brush with pesto that has been thinned down with olive oil and roll in finely grated Parmesan.
4
Sprinkle with red pepper flakes, if desired. Serve immediately.
Ingredients
Ingredients
4 sweetcorn cobs
6 tbsp prepared basil pesto
½ cup grated Parmigiano Reggiano
1 tsp crushed red pepper flakes
For the pesto
100 g parmesan cheese
3 handfuls basil
1 clove of garlic
50 g nuts (like almonds)
Juice of ½ lemon
60 ml Greenleaf Extra Virgin Olive Oil