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As the summer sun shines brightly and the days grow longer, there's an undeniable urge to indulge in fresh, vibrant flavors that celebrate the season. One dish that embodies this essence perfectly is the Grilled Corn & Tomato Pesto Flatbread. This delightful recipe marries the sweet, smoky flavors of grilled corn with the bright, tangy essence of cherry tomatoes, all complemented by the aromatic freshness of homemade basil pesto. Not only does this flatbread promise a burst of flavor, but it also serves as a stunning centerpiece for any gathering, whether it's a casual lunch, a picnic in the park, or an appetizer for a summer soirée.

Grilled Corn & Tomato Pesto Flatbread

Elevate your summer gatherings with this Grilled Corn & Tomato Pesto Flatbread! This vibrant dish combines the sweetness of grilled corn, the juiciness of cherry tomatoes, and the aromatic freshness of homemade basil pesto. Perfect for picnics or as an appetizer, this flatbread is not only delicious but also easy to customize with seasonal ingredients. Get ready to impress your friends and family with this colorful, flavorful centerpiece that captures the essence of summer. Enjoy making and sharing this delightful culinary creation!
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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 pine nuts, toasted for flavor

1/4 cup grated Parmesan cheese

1/3 cup extra-virgin olive oil

1 garlic clove, minced for a robust taste

Salt, to taste

Freshly cracked black pepper, to taste

Balsamic glaze for drizzling (optional)

1/2 cup crumbled feta cheese (optional, for a tangy touch)

Instructions
 

Make the Pesto: In a food processor, add the fresh basil leaves, toasted pine nuts, grated Parmesan cheese, minced garlic, and a pinch of salt. Pulse these ingredients until finely chopped. With the processor still running, gradually drizzle in the extra-virgin olive oil, blending until the mixture reaches a smooth and creamy consistency. Taste and adjust the seasoning with additional salt and freshly cracked black pepper.

    Grill the Corn: Preheat your grill to medium-high heat. Place the ears of corn directly on the grill grates. Grill for about 8-10 minutes, rotating occasionally, until the corn is beautifully charred and cooked through. Once done, remove from the grill and let cool slightly before slicing the kernels off the cob.

      Prepare the Flatbread: Preheat your grill or oven to medium heat. If grilling, lightly oil the grill grates to prevent the flatbread from sticking. If using an oven, prepare a baking sheet lined with parchment paper or greased lightly.

        Assemble the Flatbread: Spread a generous layer of the fresh tomato basil pesto over the surface of the flatbread. Evenly distribute the grilled corn kernels and halved cherry tomatoes atop the pesto. If desired, sprinkle crumbled feta cheese over the vegetables to introduce a delightful tanginess.

          Grill or Bake the Flatbread: Carefully place the assembled flatbread on the grill or in the oven. Grill for about 4-5 minutes, or until the flatbread is heated through and begins to crisp up. If using an oven, bake for approximately 10-12 minutes, or until the flatbread is golden and bubbly.

            Finish and Serve: Once the flatbread is cooked to perfection, carefully remove it from the grill or oven. If you like, drizzle balsamic glaze over the top for an extra touch of sweetness. Finish with a sprinkle of freshly cracked black pepper. Slice into wedges and serve warm for the best flavor experience.

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

                - Presentation Tips: Serve on a rustic wooden board or a colorful platter, garnished with additional basil leaves for a touch of freshness and visual appeal.