Sautéed Corn with Pesto and Cheese
JBF Staff, Manager of Information Resources
The inspiration for combining Robiola with pesto comes from the gastronomic superstore Peck in Milan. No visit to the city is complete without a trip to Peck for its incredible bounty of prepared foods, cheeses, meats, and wines, to name just a few of its specialties. One of the cheeses that fascinated Phyllis was a simple spread of Robiola with pesto whisked in. It’s delicious with pasta, beans, and any type of cooked vegetable.
- 2 tablespoons pine nuts
- 2 garlic cloves, peeled
- 2 cups basil leaves
- 1/2 cup olive oil
- 1/2 cup grated Parmesan
- Salt to taste
- 8 ounces Robiola cheese
- 1 to 2 tablespoons pesto
- 2 ears of corn
- 1 tablespoon butter or a combination of butter and olive oil
- 1 clove garlic, minced
- 1/2 onion, diced
- 2 tablespoons Pesto Robiola
To make the pesto, place pine nuts and garlic in the bowl of a food processor. Pulse several times. Add basil and continue to pulse. You may have to push down stray leaves into the bowl so it is all processed. Pour olive oil through the feed tube. Finally add the grated Parmigiano and mix well. Remove the lid and add a pinch of salt.
Either use the pesto immediately, or put it in a storage container with a piece of plastic wrap pressed down onto it to minimize oxidation. Cover with a lid and refrigerate or freeze. Makes about 3/4 cup.
To make the pesto Robiola, place cheese, which has a soft rind and is usually individually wrapped as one piece, and pesto in the container of a food processor and process until smooth and the pesto is completely incorporated.
To store the pesto Robiola, place in a storage container with a piece of plastic wrap pressed down onto it, cover with a lid, and refrigerate. If the cheese discolors, just stir it around.
Remove the kernels from the 2 ears of corn. Melt butter and sauté the kernels with the garlic and onion until the corn is slightly browned but still chewy. Mix with the pesto Robiola and serve.