Grilled corn with lime and coriander pesto

  • Preparation time: 20 minutes
  • Cooking time: 15 minutes
  • Total time: 35 minutes

Serves: 4


4 sweetcorn cobs, with husks if possible
28g pack coriander, chopped
1 lime, zest of all, juice of ½
2 tbsp sesame seeds
2 tbsp light olive oil, plus extra to brush


1. If using cobs with husks on, carefully turn the husks back from the cobs and remove the silky fibres underneath. Tie the husks back with string (or a strip of the husk) and submerge in warm water for 10 minutes – keep the cobs above the water. (This keeps the husks from scorching on the barbecue.)

2. In the small bowl of a food processor, pulse the remaining ingredients to make a rough pesto (add a little water, if needed, to get the right consistency). Season.

3. Heat a barbecue or griddle pan to smoking hot. Remove the husks from the water and brush the corn lightly with oil. Barbecue or griddle for about 12 minutes, turning every 3 minutes, until cooked and slightly charred. Spoon a generous amount of coriander and lime pesto over each cob before serving.