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).

Serve this corn on the cob with shrimp kabobs, chicken kabobs or grilled salmon.

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

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Pesto Butter Corn on the Cob

Sweet corn on the cob is made even better with a dollop of pesto butter. The perfect summertime side dish recipe!

5 from 1 vote

Print Pin Rate

Course: Side Dishes

Cuisine: American

Keyword: Clean Eating, Corn On The Cob, Gluten Free, Vegetarian

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: Servings

Calories: 118.3kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

6 corn cobs husked & silks removed
2 tablespoons unsalted butter room temperature
1 ½ teaspoons basil pesto
⅛ teaspoon salt
2 basil leaves thinly sliced (optional)

Instructions

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.

Notes

Weight Watchers Points: 2 (Freestyle SmartPoints), 5 (Old SmartPoints), 3 (Points+)

Nutrition

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

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