Italian Street Corn with Pesto & Calabrian Chili Crema

Charred summer corn on the cob, slathered in a simple basil-pistachio pesto and finished with a spicy, creamy Calabrian chili drizzle.

Serves 6

Ingredients:

For Corn:

• 6 ears corn, husked

• 2 tablespoons olive oil, for roasting corn

• 1 teaspoons kosher salt

For Pesto:

• 2 cups fresh basil leaves, packed

• 1/2 cups olive oil

• 1/4 cups grated Parmesan, plus more for dusting

• 1/3 cups shelled pistachios

• salt & pepper to taste

For Calabrian Chili Crema:

• 1/2 cup sour cream

• 1 tablespoon finely chopped calabrian chili

Directions:

Roast the corn: Preheat oven to 425°F (or heat a grill to medium-high). Rub 6 ears corn, husked with 2 tablespoons olive oil, for roasting corn and sprinkle with 0.5 teaspoons kosher salt. Roast or grill, turning occasionally, until tender with light charring in spots.

Make the pesto: While the corn roasts, blend fresh basil leaves,  olive oil, grated Parmesan, and shelled pistachios together until fairly smooth. Taste and adjust salt and pepper if needed.

Make the chili crema: Whisk together sour cream and calabrian chili until smooth and evenly combined.

Assemble: While the corn is still warm, slather each ear generously with pesto. Dust with a little extra Parmesan, then finish with a good drizzle of the Calabrian chili crema. Serve immediately.