Basil Pesto Roasted Corn Rice

I remember the first time I made this Basil Pesto Roasted Corn Rice. It was a warm afternoon, and I had fresh corn and fragrant basil from the local market. I wasn’t planning anything fancy—just a simple dish that brought together what I had on hand. But the moment I pulled the roasted corn from the oven, the aroma filled the kitchen and set the tone for a dish that’s become one of my favorites.

This recipe is more than just a mix of ingredients. It’s warm, comforting, and packed with flavor. You’ll love how easily it comes together, yet it tastes like something you’d enjoy at a summer picnic or a dinner party. The creamy basil pesto blends beautifully with the sweetness of the roasted corn and the fluffiness of the white rice. It’s a feel-good dish that I can always count on.

Why You’ll Love This Recipe

First, it’s incredibly versatile. You can serve it as a side or a main dish. Add grilled chicken, tofu, or even chickpeas to make it heartier. It works just as well on a weeknight as it does for a weekend gathering.

Second, it’s completely budget-friendly. Most of the ingredients—rice, corn, basil, and nuts—are easily available and affordable. You’re creating something fresh and vibrant without stretching your wallet.

And best of all, the flavors are balanced. The roasted corn adds a hint of smokiness, the pesto brings herbaceous notes, and the parmesan gives it a savory depth. With every bite, you get a little bit of everything.

Ingredients for Basil Pesto Roasted Corn Rice

• 3 ears of corn – roasted to bring out their natural sweetness and slight char.

• 1 cup fresh basil leaves, packed – this is the heart of the pesto and gives it that bold, green flavor.

• 1/2 cup grated parmesan cheese – adds creamy and salty notes to the pesto.

• 1/2 cup walnuts – slightly bitter, rich, and a good base for pesto.

• 2 cloves garlic – to give the pesto a punch.

• 1/4 tsp salt and pepper (each) – essential for balancing flavors.

• 3 Tbsp extra-virgin olive oil (divided) – helps bind and cook everything smoothly.

• 2 cups cooked white rice – acts as the perfect carrier for all the vibrant flavors.

  How to Make This Basil Pesto Roasted Corn Rice

  This dish may sound gourmet, but the process is simple and straightforward. With just a few steps, you’ll bring together layers of flavor and texture into one beautiful plate. Let’s dive into how to make it happen.

  Step-by-Step Instructions for Making

  Step 1: Roast the Corn
  First, preheat your oven to 400°F. While it’s heating up, trim the husks on the ears of corn just enough to remove the silk and any loose leaves. Don’t worry about removing the husks entirely—the corn roasts better with them slightly intact.
  Next, place the corn directly on the oven rack. Roast for 30 minutes. During roasting, the husks will char slightly and lock in the corn’s moisture. This step brings out a deep, caramelized flavor that adds a smoky touch to the dish.
  Once the roasting is done, carefully remove the corn from the oven using tongs. Let them cool for a few minutes. Then, using a sharp knife, cut the kernels off the cob. Set them aside.

  Step 2: Prepare the Basil Pesto
  While the corn is roasting, prepare your fresh basil pesto. In a food processor, combine the following:

  • 1 cup packed basil leaves

  • 1/2 cup grated parmesan cheese

  • 1/2 cup walnuts

  • 2 cloves garlic

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper

  • 2 tablespoons extra-virgin olive oil

  Pulse the mixture until it becomes a smooth and creamy paste. If needed, scrape down the sides to make sure everything blends evenly. The texture should be spreadable—not too thick, but not runny. This pesto will coat the rice beautifully and cling to every grain.

  Step 3: Cook Everything Together
  Now that your corn is roasted and pesto is ready, it’s time to bring everything together.
  Heat a large skillet or non-stick pan over medium heat. Add 1 tablespoon of extra-virgin olive oil. Once the oil is warm, add the roasted corn kernels and sauté for about 2–3 minutes to reheat them slightly.
  Next, add 2 cups of cooked white rice to the skillet. Stir gently to mix the rice and corn evenly. Then, spoon in the freshly made pesto. Start with half and mix thoroughly. Add more depending on how saucy you want your rice. The goal is to coat every grain without overwhelming the dish.

  Continue cooking and stirring for another 3–4 minutes. The pesto will warm up, release its aromas, and blend with the other ingredients.

  Quick and Easy
  This whole recipe comes together in about 40 minutes, and that includes roasting time. The hands-on work is minimal, especially if you already have cooked rice. You can even roast the corn and prepare the pesto in advance. Just reheat everything in the skillet when you’re ready to serve.

  Customizable
  What I love most about this recipe is how easy it is to customize. Want to add protein? Grilled chicken strips or sautéed chickpeas work wonderfully. Need more veggies? Try adding diced bell peppers, zucchini, or spinach during the sauté step. You can also use brown rice or quinoa instead of white rice for a healthier twist.

  Don’t have walnuts? Use almonds, cashews, or sunflower seeds in the pesto. Every variation brings a unique flavor while keeping the base recipe intact.

  Crowd-Pleasing
  Whether you’re making it for a family dinner, a potluck, or a picnic, this dish always wins hearts. It’s colorful, fragrant, and feels special without being fussy. The roasted corn offers a delightful chew, while the pesto keeps things creamy and herby. And since it’s meat-free and alcohol-free, it suits many diets and preferences.

  I often make a double batch because it disappears fast. It also stores well and makes great leftovers—simply reheat in a pan with a splash of water or oil to freshen it up.

  Now that you know how simple and delicious this dish is to make, let’s take a look at some common questions you might have.

  FAQs

  Can I use frozen or canned corn instead of fresh?
  Yes, you can substitute fresh corn with frozen or canned corn if needed. However, fresh roasted corn gives the best flavor. If using canned corn, drain and sauté it in a dry pan to develop some char before adding it to the rice.

  Can I make the pesto in advance?
  Absolutely. You can prepare the pesto up to 3 days ahead and store it in an airtight container in the fridge. Add a thin layer of olive oil on top to keep it fresh and vibrant.

  What type of rice works best?
  White rice is recommended for its neutral flavor and soft texture. But you can also use brown rice or even basmati rice for a slightly nutty taste. Just make sure it’s cooked and cooled before using.

  Is there a nut-free alternative for pesto?
  Yes, you can replace walnuts with sunflower seeds or pumpkin seeds if you’re avoiding nuts. The texture and flavor remain pleasant and the pesto stays creamy.

  How can I make it vegan?
  Simply omit the parmesan or use a plant-based alternative. Also, double-check that your pesto substitute doesn’t contain any dairy if buying premade.

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  Basil Pesto Roasted Corn Rice

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  This Basil Pesto Roasted Corn Rice is a flavorful, comforting dish that combines smoky roasted corn, fresh basil pesto, and fluffy white rice. It’s quick to make, easy to customize, and perfect as a side or light main course. Great for gatherings or a simple weeknight meal, this recipe brings out the best of summer flavors in one bowl.

  • Total Time: 40 minutes
  • Yield: Serves 6

  Ingredients

  Scale 1x2x3x

  • 3 ears of corn

  • 1 cup fresh basil leaves, packed

  • 1/2 cup grated parmesan cheese

  • 1/2 cup walnuts

  • 2 cloves garlic

  • 1/4 tsp salt

  • 1/4 tsp black pepper

  • 3 Tbsp extra-virgin olive oil (divided)

  • 2 cups cooked white rice

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  Instructions

  • Preheat the oven to 400°F. Trim husks on the ears of corn and place them directly on the oven rack. Roast for 30 minutes.

  • Remove the corn and allow it to cool. Cut the kernels off the cobs and set aside.

  • In a food processor, combine basil, parmesan, walnuts, garlic, salt, pepper, and 2 Tbsp olive oil. Blend until smooth to make the pesto.

  • Heat 1 Tbsp olive oil in a large skillet over medium heat. Add the roasted corn and sauté for 2–3 minutes.

  • Add cooked white rice to the skillet. Stir to mix with the corn.

  • Spoon in the pesto and stir until the rice is evenly coated. Cook for another 3–4 minutes until warmed through.

  • Serve immediately, or let it cool slightly for a picnic-style dish.

  Notes

  • You can use sunflower or pumpkin seeds instead of walnuts.

  • For a dairy-free version, use vegan parmesan.

  • The pesto can be prepared up to 3 days in advance and stored in the fridge.

  • Reheat leftovers in a skillet with a splash of water or olive oil.

  • Author: Layla
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes