Italian-Style Mexican Corn
Prep time: 
Cook time: 
Total time: 
Serves: 4 ears
  • 4 ears of corn
  • ¼ cup fresh pesto of your choice (Recipe Below)
  • ½ cup grated parmesan cheese
  • 1 cup basil
  • ½ cup parsley
  • 1 garlic clove
  • ¼ slivered almonds
  • 2 tablespoon parmesan cheese
  • ¼ cup + ⅛ cup olive oil
  • 1 tablespoon water
  • ¼ teaspoon salt
  1. Grill corn over a medium-high heat on a gas or charcoal grill.
  2. Spread with pesto, cover in parmesan cheese.
  1. In a small skillet, toast almonds over a medium heat for about 30 seconds to one minute. Be careful not to burn. In a mini food processor, add basil, parsley, parmesan and toasted almonds. Pulse a few times, and then with the processor on, slowly drizzle in olive oil and water.
Recipe by Cooking for Keeps at