Roasted Corn with Basil Oil

Actually, this post it more about the basil oil than the corn itself. I already posted about Oven-Roasted Corn. I had just cut the kernels from the cob to prevent from having to pick them out from my teeth after eating. I was watching Grill it with Bobby Flay and he had made this really simple basil oil. That got me interested as I love basil. A couple weeks ago, Greg from Sippity Sup! had devoted a bunch of posts to the good ol' basil and its variety. So you know how it goes...you get a craving and you need to fulfill that craving.

It only involves 3 ingredients: fresh basil, extra virgin olive oil and a pinch of salt. I blended everything together in the food processor and placed it into a sealed container. I had a good batch of the stuff and let it sit on the fridge for at least 30 minutes to help marinate it together. You can make this in advance or let it sit for 30 minutes. Open up the container and it smells so good. Almost like pesto. It will keep for several days.

I mixed it into the corn kernels. In a way, it was like a corn salad. It was really good with a subtle pesto-ish taste.



Roasted Corn with Basil Oil

Roasted Corn on the Cob recipe

To remove corn kernels from cob carefully stand the cob straight up, holding the tip. Take a knife and cut down removing the kernels. Mix in a couple tablespoons of the basil oil and mix.


Basil Oil:
1/2 c Extra Virgin Olive Oil
1 c fresh basil

In a food processor or blender, combine both ingredients together until the basil is finely chopped.

If you don't have a food processor or blender, simply fine chop the basil and mix it into the oil. Mash it together with a mortar and pestle or press firmly while stirring with a spoon.

Store in a jar or container with a lid. This may be done in advance. Let it sit for at least 1/2-hour to left the flavors marinate together.

Drizzle as little or as much over you favorite dish.