Ingredients
3 ears of corn, (or two cans)
1 cup fresh basil leaves, packed, (or the equivalent, dried)
1/2 cup grated parmesan cheese
1/2 cup walnuts
2 cloves garlic
1/4 tsp salt and pepper each
3 Tbsp olive oil divided
(you can substitute a jar of pesto for the previous 6 ingredients)
2 cups cooked white rice
Method
Preheat your oven to 400 degrees F. Trim the husks on the ears of corn and place directly on the oven rack. Roast for 30 minutes. Cool and then remove from the cob. (If using canned corn, sautee’ until browned a bit).
Meanwhile, make the pesto. Combine the basil, parmesan, walnuts, garlic, salt, pepper, and 2 Tbsp olive oil in a food processor.
Heat a large skillet over medium heat. Add 1 Tbsp olive oil. Add the corn, rice and pesto. Stir to combine.