Note: The original recipe (or something similar), was created by chef Shelia Bradley at my former restaurant and health food store, 'Garden of Eden' Natural Foods & Country Kitchen, Inc.
- fresh basil
- olive oil
- minced garlic
- Spike seasoning*
- Umeboshi vinegar*
Chop up a batch of fresh basil (food processor works great). Combine with olive oil, minced garlic (you can be generous), regular or salt-free Spike and a splash of umeboshi vinegar. Use your judgment as to how much you want to make -- keeping in mind that extra can easily be refrigerated or frozen and used again for corn or used to jazz up other recipes. Set aside.
Cook your corn. While the corn is cooking, heat up a large skillet and add some pesto, add just enough to coat the bottom of your pan -- not to submerge your corn!
Husk your corn and grill it or boil it in a large pot (no pinch of salt necessary). Boil for only 5-7 minutes. Remove the corn from the pot with tongs and place in heated skillet with prepared pesto. Give the corn a quick roll with your tongs to coat with the pesto - Enjoy! Serve immediately.
This recipe is a big hit at outdoor BBQ's. For large groups, just roll the corn in batches. And, don't be put off by the ume vinegar...it keeps for along time in your pantry and is worth checking it out. It is salty, so a little goes a long way. Traditional pesto works great with corn-on-the-cob too.