Corn Pesto

Directions

1. 1
   Preheat oven broiler.
2. 2
   Remove husks from corn. Discard silk and then lay out husks in a single layer on a dry baking pan. Set ears aside for the moment and broil husks until browned on all sides, about 5 minutes total. **Watch this carefully because the husks could catch fire.** Remove from heat and let cool.
3. 3
   Meanwhile, roast ears until the broiler, turning as they brown, about 20 minutes total. Remove and let cool. Then remove kernels.
4. 4
   While the ears roast, puree husks with milk about 5 minutes. Pour into a colander set over a bowl and strain. You should have about 3/4 cup liquid/foam, and then discard the husks.
5. 5
   Toast the pinenuts in a dry skillet over medium heat until lightly browned. Remove to cool.
6. 6
   To help maintain the bright yellow color, first puree a handful of ice and discard. Then puree the kernels, husk liquid, pinenuts, cheese, garlic and salt until well combined. Stream in the EVOO until fully incorporated. Use immediately or refrigerate.