Pesto corn on the cob

Corn cob, crispy cheese crumb, homemade (pine nut-less) pesto - this is one extremely delicious way to get your veg! #RecipeForLife

• serves

  4

• prep

  15 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 4 cobs of corn, husks and silks removed
• 100 g (1 cup) finely grated parmesan

Pesto

• 1 cup basil leaves
• 2 garlic cloves
• 2 anchovies
• 2 tbsp sunflower seeds, toasted
• 1 tbsp chia seeds
• 1 red chilli, seeded and chopped
• 1 lemon, juiced
• 2 tbsp finely grated parmesan
• 125 ml (½ cup) olive oil
• freshly ground black pepper, to taste 

Instructions

Preheat the oven to 180°C.

Line an oven tray with baking paper and sprinkle 1 cup grated parmesan evenly over the base. Bake for 5-10 minutes or until crisp and golden. Remove and set aside. When cool, place the parmesan crisp in a plastic bag and crush with a rolling pin to make a crumb.

For the pesto, place all the ingredients in a food processor and blitz until smooth.

When ready to serve, cook the corn in a saucepan of lightly salted boiling water for 5 minutes or until tender. Drain well, then place on a tray and coat with the pesto. Sprinkle with the parmesan crumbs and serve immediately. 

Shane Delia's Recipe For Life airs 8pm, Thursdays on SBS and then on SBS On Demand. You can find the recipes and more features from the show here. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.