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When it comes to making Grilled Corn & Tomato Pesto Flatbread, selecting the right type of flatbread is crucial for achieving the best flavor and texture. You can opt for traditional flatbreads or naan, each offering unique qualities. Traditional flatbreads, often made from whole wheat or white flour, are typically thinner and crispier when grilled. On the other hand, naan, a type of leavened flatbread, tends to be softer and fluffier, providing a more pillowy bite. Both options work well, but consider your desired texture; if you prefer a heartier flatbread, naan may be the way to go.

Grilled Corn & Tomato Pesto Flatbread

Dive into summer with Grilled Corn & Tomato Pesto Flatbread, a delicious dish perfect for outdoor gatherings and casual family dinners. This recipe features sweet grilled corn, juicy cherry tomatoes, and fragrant tomato pesto, creating an explosion of flavors. Easy to prepare and customizable, it's ideal for any cooking level. Enjoy the delightful smokiness of the grilled flatbread topped with fresh ingredients that celebrate the essence of summer produce.
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Ingredients
  

2 large flatbreads or naan

1 cup fresh corn kernels (about 2 ears of corn)

1 cup cherry tomatoes, halved

1 cup fresh basil leaves

1/4 cup pine nuts (lightly toasted)

1/2 cup grated Parmesan cheese

1/2 cup olive oil

2 cloves garlic, minced

Salt and pepper, to taste

Balsamic glaze (for drizzling)

Optional: Crushed red pepper flakes, for garnish

Instructions
 

Make the Tomato Pesto: In a food processor, combine basil, pine nuts, Parmesan cheese, minced garlic, and a pinch of salt and pepper. While the processor is running, slowly drizzle in olive oil until the mixture is smooth and well combined. Set aside.

    Grill the Corn: Preheat your grill to medium-high heat. Place corn directly on the grill and cook for about 10-15 minutes, turning occasionally, until the kernels are charred and tender. Remove from the grill and let cool for a few minutes, then cut the kernels off the cob.

      Prepare the Flatbreads: Brush both sides of the flatbreads lightly with olive oil. Place them on the grill for about 2-3 minutes on each side, or until they have nice grill marks and are warm.

        Assemble the Flatbreads: Spread a generous layer of the tomato pesto on each grilled flatbread. Evenly distribute the grilled corn and halved cherry tomatoes over the pesto.

          Finish with Cheese: Sprinkle extra grated Parmesan cheese on top of each flatbread. Close the grill lid and let the flatbreads cook for another 3-4 minutes, until the cheese melts and the toppings are warm.

            Serve: Remove the flatbreads from the grill and drizzle with balsamic glaze. If desired, sprinkle with crushed red pepper flakes for a touch of heat. Cut into wedges and enjoy!

              Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4