PESTO ORECCHIETTE WITH GRILLED SHRIMP AND CORN
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 18
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.
TAGLIATELLE WITH FRESH CORN PESTO
Pesto is traditionally made with basil, pine nuts, garlic, Parmesan, and olive oil. Here, the classic Italian sauce is re-imagined with corn in place of the basil. The finished dish has a creamy richness that's reminiscent of carbonara.
Provided by Ian Knauer
Categories Pasta Appetizer Quick & Easy High Fiber Dinner Parmesan Pine Nut Corn Summer Bon Appétit Peanut Free Soy Free No Sugar Added Diabetes-Friendly
Yield Makes 6 first-course servings
Number Of Ingredients 10
Steps:
- Cook bacon in large nonstick skillet over medium heat until crisp and brown, stirring often. Using slotted spoon, transfer to paper towels to drain. Pour off all but 1 tablespoon drippings from skillet. Add corn, garlic, 1 1/4 teaspoons coarse salt, and 3/4 teaspoon pepper to drippings in skillet. Sauté over medium-high heat until corn is just tender but not brown, about 4 minutes. Transfer 1 1/2 cups corn kernels to small bowl and reserve. Scrape remaining corn mixture into processor. Add 1/2 cup Parmesan and pine nuts. With machine running, add olive oil through feed tube and blend until pesto is almost smooth. Set pesto aside.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 1/2 cups pasta cooking liquid. Return pasta to pot. Add corn pesto, reserved corn kernels, and 1/2 cup basil leaves. Toss pasta mixture over medium heat until warmed through, adding reserved pasta cooking liquid by 1/4 cupfuls to thin to desired consistency, 2 to 3 minutes. Season pasta to taste with salt and pepper.
- Transfer pasta to large shallow bowl. Sprinkle with remaining 1/4 cup basil leaves and reserved bacon. Serve pasta, passing additional grated Parmesan alongside.
GRILLED CORN BASIL PESTO SALAD
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
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
GRILLED CORN WITH PESTO AND BASIL SCHMEAR
Steps:
- Set up grill for direct cooking and heat to medium-high. Once hot, clean and lightly oil grates with canola oil. Grill shucked corn cobs, turning occasionally, until charred, 6 to 8 minutes.
- Brush cobs with prepared pesto and sprinkle with chopped fresh basil.
CORN PASTA WITH SUN-DRIED TOMATOES
Provided by Alex Guarnaschelli
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a large skillet, melt the butter over medium heat. Add the coriander and garlic and let it toast until you smell it, 30 to 45 seconds. Add half of the corn and cook for a couple of minutes to soften. Add the sugar, scallions and a pinch of salt. Cook for 2 to 3 minutes. Add the heavy cream and simmer until the cream reduces slightly, 3 to 5 minutes.
- Pour the mixture into a blender and puree until smooth. If the corn is "stringy" or the sauce grainy, strain through a fine-mesh sieve. Transfer the sauce to a large skillet and stir in the sun-dried tomatoes. Keep warm.
- In a large pot, bring 6 quarts of water to a rolling boil. Add a generous amount of salt. The pasta water should taste like sea water. Add the pasta to the pot and stir so it doesn't stick to the bottom as it cooks. Cook the pasta until al dente (chewy but not hard or raw tasting), 8 to 10 minutes. Reserve a little of the pasta cooking liquid in case you need it later, then drain the pasta in a colander.
- Toss the pasta in the skillet with the sauce and remaining corn. Add some basil leaves and salt and pepper. Scoop into bowls and top with Parmesan and more basil leaves.
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- Combine butter, lemon zest, salt, pepper, garlic and 2 tablespoons each basil and Parmesan in a mini food processor. Process until smooth. (Alternatively, mash with a fork in a small bowl.)
- Brush corn with oil. Grill the corn, turning occasionally, until slightly charred and tender, 8 to 10 minutes.
- Spread the butter mixture over the corn and sprinkle with the remaining 2 tablespoons each basil and Parmesan. Serve immediately.
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- Add the cherry tomatoes, olive oil, fresh chopped herbs, minced garlic and a generous sprinkle of salt and pepper to a baking dish. Toss well, making sure the tomatoes are well coated in olive oil, herbs, garlic, salt and pepper. Roast for 10-15 minutes or until the tomatoes collapse.
- Meanwhile bring a large pot of salted water to a boil. Boil the pasta until al dente and drain well.
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- Rub the corn with oil. Grill the corn, turning occasionally, until lightly charred, about 5-7 minutes. When the corn is cool enough to handle, slice the kernels off two of the cobs and use these for the pesto.
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- Season the cod with ½ teaspoon salt and ¼ teaspoon pepper. Cook until the undersides are golden, 3 to 5 minutes.
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- Lightly oil grill then preheat to medium-high heat. Brush corn with olive oil and season with salt and pepper. Grill, turning once or twice, until tender, about 10-12 minutes. Remove from heat and cool slightly.
- Cut kernels from cobs and place in a large bowl. Add pesto (as much or as little as you'd like) and toss to coat. Stir in green onions and cilantro. Season with salt and pepper, to taste. Serve immediately.
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- Make the dough for the pappardelle. Sift the all-purpose flour and semolina flour on a large work surface. Create a well in the center and carefully crack the eggs into the well. Add the olive oil and using a fork, break up the eggs. Start dragging in the flour mixture into the well, gradually adding more flour. Mix until just combined.
- Knead the dough until smooth and elastic, about 4-5 minutes. Cover the dough and let rest for 30 minutes. Roll out the dough either with a rolling pin or with a pasta machine. Cut the dough into 3/4 inch thick noodles. Dust with semolina and cover with a clean kitchen towel until ready to cook.
- Meanwhile, make the corn pesto. Place the corn, pine nuts, Parmesan, and olive oil in a food processor or blender until a paste forms. Season with salt and pepper. Set aside.
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- Prepare dough 1-2 hours ahead of time. Preheat grill to the highest setting. Shuck corn ears and brush each with olive oil and sprinkle with pepper. Wrap each in a square of aluminum foil, just so there is one layer covering the corn. Brush the red pepper, onion and jalopeno peppers with olive oil and a sprinkle of salt. Wrap the onion in a sheet of foil just like you did for the corn. Grill for about 5 minutes each “side”. Rotating the corn 4-5 times, the onion 3 times and pepper 2 times during grilling. I grilled the corn and onion for a total of 30 minutes and I took the peppers off the grill after the first 15 minutes.
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- For pesto: Melt butter in a skillet over medium-high heat. Add shallots, corn and garlic and sauté for 2 to 3 minutes. Season with salt and pepper. Remove from heat and transfer to a food processor. Allow mixture to cool, about 5 minutes. Add oil and almonds and pulse until mixture is evenly and finely ground. Fold in Parmesan and adjust seasonings. Set aside.
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