Pesto Corn Grilled Peppers Recipes

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PESTO-CORN GRILLED PEPPERS



Pesto-Corn Grilled Peppers image

We grill almost daily and enjoy using fresh produce from our garden. These pepper halves filled with a basil-seasoned corn mixture is my husband's favorite recipe. -Rachael Marrier, Star Prairie, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 9

1/2 cup plus 2 teaspoons olive oil, divided
3/4 cup grated Parmesan cheese
2 cups packed basil leaves
2 tablespoons sunflower kernels or walnuts
4 garlic cloves
1/2 cup finely chopped sweet red pepper
4 cups fresh or frozen corn, thawed
4 medium sweet red, yellow or green peppers
1/4 cup shredded Parmesan cheese, optional

Steps:

  • For pesto, combine 1/2 cup oil, grated cheese, basil, sunflower kernels and garlic in a blender; cover and process until blended., In a large skillet, heat remaining oil over medium-high heat. Add chopped red pepper; cook and stir until tender. Add corn and pesto; heat through., Halve peppers lengthwise; remove seeds. Grill peppers, covered, over medium heat, cut side down, 8 minutes. Turn; fill with corn mixture. Grill 4-6 minutes longer or until tender. If desired, sprinkle with shredded cheese.

Nutrition Facts : Calories 287 calories, Fat 19g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 168mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 4g fiber), Protein 7g protein.

GRILLED CORN BASIL PESTO SALAD



Grilled Corn Basil Pesto Salad image

Grilled corn tossed with basil pesto and topped with Parmesan, fresh basil, and lemon zest.

Provided by cchristi4

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 6

8 ears fresh sweet corn
¾ cup prepared basil pesto
¼ cup shaved Parmesan cheese
2 tablespoons thinly sliced fresh basil
½ teaspoon lemon zest
cracked black pepper to taste

Steps:

  • Place corn on the rack of a gas or charcoal grill. Cover and cook over direct medium-high heat until lightly charred, turning occasionally, 8 to 10 minutes. Remove from the grill. Let cool until easy to handle.
  • Cut kernels from the cobs; discard cobs. Combine corn kernels and pesto in a large bowl; stir to coat.
  • Transfer to a serving dish. Top with Parmesan cheese, basil, lemon zest, and cracked black pepper.

Nutrition Facts : Calories 205 calories, Carbohydrate 18.9 g, Cholesterol 9.7 mg, Fat 12.4 g, Fiber 3.1 g, Protein 8.1 g, SaturatedFat 3.5 g, Sodium 230.3 mg, Sugar 2.9 g

PESTO ORECCHIETTE WITH GRILLED SHRIMP AND CORN



Pesto Orecchiette with Grilled Shrimp and Corn image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 18

1 pound extra-large or jumbo shrimp, peeled and deveined
2 ears corn, shucked
3 tablespoons olive oil, plus more for drizzling
1 pound orecchiette pasta
4 cloves garlic, sliced
1 serrano pepper, thinly sliced
Salt and freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons Basil Pesto, recipe follows
Grated Parmesan, for garnish
Fresh basil leaves, for garnish
2 cloves garlic
Zest of 1 lemon
1/4 cup shelled and toasted pistachios
1 cup olive oil
Kosher salt and freshly cracked black pepper
2 cups fresh basil leaves
1/4 cup grated Parmesan

Steps:

  • Preheat a grill or grill pan over medium-high heat. Drizzle the shrimp and corn with oil and sprinkle with salt and pepper. Place the corn and shrimp on the grill. Grill the shrimp until cooked through and evenly charred, 2 to 3 minutes per side. Grill the corn until charred, 5 to 8 minutes per side. Remove from the grill and cool. Cut the shrimp in half lengthwise, head to tail. Cut the corn kernels off the cobb.
  • Bring a large pot of generously salted water to a boil. Add a pasta insert. Pour in the pasta, stir, and boil until al dente, 8 to 10 minutes. Remove the pasta insert with the pasta; keep the water boiling.
  • Heat a large skillet over medium-high heat. Add the 3 tablespoons oil, garlic and serrano pepper. Sprinkle with salt and pepper and cook, stirring, for 1 to 2 minutes. Add the grilled corn and shrimp. Dip the pasta insert back in the water briefly, then lift the insert out, shake off excess water and add the pasta to the skillet. Turn off the heat and add the butter, Basil Pesto and some Parmesan. Toss to coat. Adjust the seasoning with salt and pepper.
  • Serve with more Parmesan sprinkled over the top. Garnish with basil leaves.
  • Pulse the garlic, lemon zest, pistachios, 1/4 cup oil, salt and pepper in a food processor until coarse. Add the basil and another 1/4 cup oil and pulse a few times to combine. Blend the mixture while streaming in the remaining oil. Once combined, add the Parmesan and puree until. Reserve for pasta.

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