Corn Pesto

1. 1

   Preheat oven broiler.

2. 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. 3

   Meanwhile, roast ears until the broiler, turning as they brown, about 20 minutes total. Remove and let cool. Then remove kernels.

4. 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. 5

   Toast the pinenuts in a dry skillet over medium heat until lightly browned. Remove to cool.

6. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.