Sunday, 6th October 2013

Pesto always rocks! And as you might noticed it doesn’t always have to be just basil (which is annoying, anyway, if you don’t have any basil at home). I already introduced you to cauliflower pesto, pea pesto and swiss chard pesto and today we are again in the vegetables section and it will be yellow! Beautiful yellow corn pesto!

Maybe you don’t know what to cook with corn anyway, except grilled ears of corn with herbed butter, which are totally amazing, but in addition to that most of you only think of corn when it comes from a can. Ugh, yuck!

This corn pesto is perfectly summery (but you can also smuggle it into autumn, since corn is still abundant then) and it works with these luscious fresh ears of corn from the farmer’s market. Corn from the can is a no go here!


One year ago: franconian yellow beetroot salad

Two years ago: frozen yogurt with lemon

Three years ago: peach shortbread

Four years ago: mini red kuri squash quiches and nuttily lamb’s lettuce


3 Responses so far.

  1. Sophia says:

    Hi, das hört sich ja mal echo interessant an! Normalerweise esse ich den Mais ganz normal gegrillt mit Butter und Salz, aber auf so etwas muss man erst mal kommen. Das merke ich mir 🙂

  2. Dani says:

    Pesto geht tatsächlich immer! Tolle Idee, so ein cremiges Maispesto…

    Liebe Grüße,

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