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As the summer sun bathes the landscape in warmth and color, it's the perfect time to embrace the vibrant flavors of the season with our Grilled Corn & Tomato Pesto Flatbread. This delightful dish combines the sweetness of freshly grilled corn and the juicy burst of ripe tomatoes, all brought together with a rich, aromatic basil pesto. Ideal for casual gatherings, backyard barbecues, or a simple family dinner, this flatbread not only pleases the palate but also adds a splash of color to your table.

Grilled Corn & Tomato Pesto Flatbread

Experience the vibrant flavors of summer with this Grilled Corn & Tomato Pesto Flatbread! Featuring sweet, grilled corn, juicy cherry tomatoes, and homemade basil pesto, this dish is perfect for casual gatherings or family dinners. Easy to prepare and deliciously nutritious, it showcases the best of seasonal produce while adding a colorful touch to your table. Whether you're grilling or baking, this flatbread is sure to impress and satisfy everyone at your meal.
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Ingredients
  

1 large flatbread (store-bought or homemade)

2 cups fresh corn kernels (approximately 2 ears of corn)

1 cup cherry tomatoes, halved

1 cup fresh basil leaves

1/4 cup toasted pine nuts

1/4 cup grated Parmesan cheese

1/3 cup extra-virgin olive oil

1 garlic clove, peeled

Salt, to taste

Freshly cracked black pepper, to taste

Balsamic glaze, for drizzling (optional)

1/2 cup crumbled feta cheese (optional, for added flavor)

Instructions
 

Prepare the Pesto: In a food processor, combine the fresh basil leaves, toasted pine nuts, grated Parmesan cheese, garlic, and a pinch of salt. Pulse together until the mixture is finely chopped. While the processor is running, slowly pour in the extra-virgin olive oil in a thin stream until the pesto reaches a smooth and creamy consistency. Taste and adjust the seasoning with additional salt and freshly cracked black pepper if necessary.

    Grill the Corn: Preheat your grill to medium-high heat. Once ready, place the whole ears of corn on the grill grates. Grill the corn for about 8 to 10 minutes, turning occasionally, until the kernels are charred and tender. Once done, remove the corn from the grill and allow it to cool slightly before cutting the kernels off the cob.

      Prepare the Flatbread: If grilling, preheat your grill or oven to medium heat. For grilling, lightly brush the grates with olive oil to prevent sticking. If using an oven, line a baking sheet with parchment paper and set it aside.

        Assemble the Flatbread: Take your grilled flatbread and spread a generous layer of the prepared tomato pesto over the surface. Evenly distribute the grilled corn kernels and halved cherry tomatoes on top of the pesto. If you choose to use feta cheese, sprinkle it evenly over the vegetables for a delicious flavor boost.

          Cook the Flatbread: Place the flatbread on the preheated grill or in the oven. If grilling, heat for about 4 to 5 minutes until the flatbread is warmed through and has a nice crispy texture. If using the oven, bake for approximately 10 to 12 minutes, or until the edges are golden and the topping is bubbly.

            Finish and Serve: Once the flatbread is perfectly cooked, remove it from the grill or oven. For an extra touch, drizzle with balsamic glaze if desired and sprinkle with freshly cracked black pepper. Slice it into pieces and serve warm for the best enjoyment.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4 servings

                - Presentation Tips: Serve the flatbread on a rustic wooden board, garnished with additional fresh basil leaves and a small bowl of balsamic glaze on the side for dipping.