When you’re on a limited budget (I liked to joke I wanted to feed 40 people for $40, but we ended up spending about $400 and my sanity on food) fresh corn fits right in. Add to that the picnic motif and it really does make sense. I couldn’t serve it hot, obviously, so to maximize flavour they were roasted. 13 plain, 13 pesto veganaise. Easy as it sounds, I promise. I didn’t have the time to individually wrap 13 cobs of corn in foil, so take note of my short-cut. Listen up, if you can’t find pesto Veganaise, use your favourite vegan mayo with a spoonful of pesto added, or vegan mayo with your favourite spices added.
Pesto-Mayo Roasted Corn
13 cobs of corn, shucked and cleaned, ends snapped off
1 1/4 cup pesto Veganaise
Preheat oven to 425 F (220 C). You’re going to want enough aluminum foil to cover the bottom of a large baking sheet, as well as all of the cobs of corn, so just over double the size of it. Cover the bottom of the sheet with the foil and arrange the cobs of corn on it, keeping the excess foil off the side and out of your way. It’s going to get a little messy here, so have some fun with it. Massage the Veganaise evenly into the corn. Cover tightly with the foil and bake for an hour.
For the plain ones, I did the same thing minus the mayo for the plain corn. It was so delicious, no salt or butter needed to be added.
Serve hot, cold or at room temperature.