Sweet corn on the cob is made even better with a dollop of pesto butter. Four ingredients for the perfect summer side dish…Pesto Butter Corn on the Cob.
I think it’s safe to say that we’ve already eaten our weight in corn this summer, and we’re just getting started! We got a little over-eager on the first batches of corn, buying cobs that weren’t quite at their peak. But now every single corn cob that crosses our plates is perfection, little pops of sweetness each time we bite into the tender kernels.
Between the corn, zucchini, watermelon and tomatoes, I am experiencing summer produce bliss. It seems so much easier to eat healthy meals and snacks when surrounded by fresh produce. On the hottest days, I don’t even crave heavy or junky foods. All I want is fruits and veggies!
This pesto butter corn on the cob recipe is a riff off of the curry butter corn I made last summer. Flavored butter or a quick rub of your favorite spices are easy ways to season corn if you want to veer away from the usually butter and salt routine.
Staring with room temperature butter, use the back of a fork to smash the pesto into the butter. I always use unsalted butter because I prefer to be able to control the addition of salt. This recipe makes enough pesto butter to coat each cob with one teaspoon of the butter, which is the perfect amount for me. If you like to slather your corn even more, feel free to make extra butter. It doubles or triples easily, and the butter stays good in the fridge for at least a week (depending on the freshness of your pesto).
Looking for other corn cob flavoring options beyond this pesto butter corn? Here are some of my favorites:
- curry butter
- fresh lime juice, chili powder and cumin
- oregano and feta butter
- smoked paprika and crushed rosemary
#EatSeasonal is the brainchild of my friend Becky of The Vintage Mixer , who has pulled together a group of bloggers to post seasonal recipes each month, using her produce guide as inspiration. Here’s the July produce guide.
There’s a fantastic variety of recipes, some sweet and some savory, as you can see in the collage below, all inspired by produce that is fresh and seasonal in April. Be sure to click on the links to check out the recipes. For more seasonal recipe inspiration, follow the #EatSeasonal hashtag on Instagram.
Golden Beets with Black Beans and Dried Cherries by Letty’s Kitchen
Summer Melon Cous Cous Salad with Avocado, Grapes and Mint by Foodie Crush
Berry Frangipane Brioche Toast by Vintage Mixer
Paleo Double Chocolate Zucchini Banana Bread by JoyFoodSunshine
Kale Salad with Blueberries Cherries and Goat Cheese by Flavor the Moments
Gluten-Free Strawberry Shortcakes by Food for My Family
Triple Berry No-Bake Cheesecake with Amaretti Crust by Floating Kitchen
Pickled Beets by Healthy Seasonal Recipes
Sour Cream Panna Cotta with Strawberry Compote by Simple Bites
Blueberry Acai Frozen Yogurt by Kitchen Confidante
Lower Carb Zucchini Noodle Pasta Bake by She Likes Food
- 6 corn cobs, husked & silks removed
- 2 tbsp unsalted butter, room temperature
- 1 ½ tsp basil pesto
- ⅛ tsp salt
- 2 basil leaves, thinly sliced (optional)
- Cook the corn as desired, either grilled, boiled or roasted.
- In a small bowl, combine the butter, pesto and salt. Smash with the back of a fork and stir until combined.
- Spread the butter on the warm corn. Sprinkle with basil, if desired. Serve.
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