These grilled swiss chard and corn bites with parsley pesto (with anchovies:) make a fresh, zesty snack. They also pair famously well with IPAs and come together in less than ten minutes.
Colorado sweet corn is plentiful right now and there is tons of Swiss chard at the market. Chris and I frequently ‘stuff’ the swiss chard leaves with a mixture of spiced ground pork, chopped onions and rice, then cook them in tomato sauce until the rice is done. It is a variation of the stuffed wine leaves I grew up eating, topped with Bulgarian yogurt. Chris loves those and when we first got married I made them for him all the time.
The stems of the leafy green do not really play a role in that dish though. Instead of throwing them away, we like to saute them and serve them as a side, drizzled with olive oil & lemon juice or incorporate them into salads or grilled veggie platters.
Grilled Swiss chard stems retain a degree of firmness after grilling which makes them very ‘dippable’. Corn on the cob sliced in wheels is also quite easy to handle as finger food.
Today I present you with one of my favorite dips ever.
Essentially it is a parsley pesto with anchovies, olive oil, garlic, lemon juice and grated Parmesan cheese. It partners very well with all sorts of veggies sticks, but grilled corn bites and grilled Swiss chard stems are what we are focused on presently. You must try this combo. Its flavor profiles are as vibrant in your mouth as its appearance is pleasing to the eye.
Do not let the sleek white plate presentation fool you. I chose a white plate to help the colors pop in the pictures, but you can easily throw the grilled Swiss chard and corn bites onto a cutting board and present the parsley pesto in a dipping dish next to them. Utensils not required. IPA recommended.
In the pictures we have Chris’ home brewed New England style IPA, batch 2. Most IPAs will pair really well with this snack. There is an ever so faint, slightest of hints level of bitterness to the grilled Swiss chard stems that matches the hoppy bitterness in IPAs.
The anchovy and Parmesan induced saltiness of the pesto, coupled with the herbal notes of the parsley and the garlic bite are a heck of a flavor backdrop for hoppy beers…Tried and true. And if you wanted to enhance the experience, sprinkle some hop salt over the corn and the chard.
Grilled Swiss Chard & Corn Bites with Parsley Pesto
Zesty and fresh parsley pesto with anchovies serves as a dip for grilled Swiss chard stems and corn on the cob wheels. Pair with an IPA or a pale ale with pronounced hoppiness.
Ingredients
- 12 Swiss chard stems, about 3 inches long
- 2 corn on the cob, sliced in wheels
- 2 packed cups of flat leaf Italian parsley, long stalks discarded
- 1 2 oz tin of anchovies in olive oil, use less or omit if not an anchovy fan
- 2-3 cloves of garlic, adjust as per your tolerance/preference
- 1/3 cup extra virgin olive oil
- 1 tbsp freshly squeezed lemon juice, more if you prefer
- 1/4 cup grated Parmesan cheese
- 1/4 cup water - optional, you may need it to thin out the dip if you end up with a thicker consistency
Instructions
- Brush the Swiss chard stems and corn wheels with cooking oil and grill until slightly charred. Let cool off until comfortable to touch.
- In a blender combine the parsley, garlic, anchovies (together with the olive oil they were in), lemon juice and pulse.
- Slowly add the olive oil while pulsing.
- Transfer to a bowl and fold in the grated Parmesan cheese. Thin out with water if necessary.
- Serve the Swiss chard and corn bites with the parsley pesto as a dip.
Nutrition Information:
Yield: 4 Serving Size: 1 gramsAmount Per Serving: Calories: 428Total Fat: 28gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 22mgSodium: 1833mgCarbohydrates: 35gFiber: 13gSugar: 8gProtein: 18g
annie@ciaochowbambina says
I can’t get enough fresh corn these days, we’re eating straight from the pot with a little butter and salt, but it’s really time I change it up! I’m sure my family would appreciate it too! Here’s my answer! Thank you!!
CraftBeering says
Annie – I hope you’ll love the parsley pesto!
Leslie says
Corn is a favorite with everyone around here…though I might have to keep the IPA flavoring for the adults. ? Thanks so much for sharing at the #happynowlinkup!
CraftBeering says
Oh, no harm – hops salt is optional:)
Laura Sampson says
Fabulous looking recipe–Pinned and tweeted! Thanks for linking up to the Friday Frenzy : )
CraftBeering says
Thank you so much Laura!
CraftBeering says
Thank you Nancy!
Kelly @ Kelly Lynns Sweets and Treats says
I just LOVE corn!!! This looks amazing! Thanks for sharing at Friday Frenzy Link Party!
CraftBeering says
Thank you Kelly!
Jess says
Pinned! Sounds amazing!
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
Nicoletta @sugarlovespices says
I am loving every flavor in this dish! Summery fresh but also packed with tons of different flavors that blend so well together. We tried a few Ipa beers these days while we’re holidaying in Italy and they were all so good! Here I can see how it marries well with the whole dish.
CraftBeering says
Wow, I had no idea you guys were just in Italy! So happy to hear about the IPA’s:) Thank you Nicoletta!
kristin mccarthy says
you really are magnificent!
CraftBeering says
We are borderline guilty of gluttony…Thank goodness we engage in intermittent fasting and 3-4 beer-less days each week, lol.
Kathleen - Bloggers Lifestyle says
What an innovative recipe. We have only started eating Swiss Chard the last few months and we love it, so this recipe looks like a winner.
Kathleen
Blogger’s Pit Stop
CraftBeering says
Yey! Swiss chard is gaining followers:) It is really such a wonderful leafy green. I definitely like it better than the more popular kale. Thank you Kathleen for stopping by with a kind word!
April says
I love the fact that you added anchovies to the pesto. I grew up eating anchovies on pizza, which was my dad’s favorite, and have liked them ever since. I can just imagine how their salty goodness, paired with the bright flavor of the parsley. The whole meal sounds great. PINed it, and thank you for sharing with us at Friday Frenzy. 🙂
April – Home Sweet Homestead
CraftBeering says
Thanks so much April! You and I both, I just love anchovies, I can eat them on a cracker and be super happy. They are such a flavor powerhouse when added to dressings or dips!
Leanna says
I would skip the national clean the floor day too. Good Grief.
This looks like an amazing appetizer or side dish. Brilliantly different and so beautifully presented. Pinning.
CraftBeering says
Lol! I really wonder who came up with that one…Are people’s floors presumed to be that dirty or is one needed to push sales for cleaning products? Thank you for the kind words Leanna!
Dawn - Girl Heart Food says
I know what you mean! There is a crazy amount of international ‘such and such’ days and usually by the time I realize that there is one, the time has passed, lol. Clean your floor day? Really? That’s seriously crazy (and kinda funny at the same time). I love dippable food and anything with pesto is kinda my thing. Gotta have that hop salt on that corn. How can you not? A little sprinkle does wonders 🙂 As we speak, hubby is grilling some corn for nacos (Friday night eats, ya know 😉 ). Cheers to a fabulous weekend, you guys!
CraftBeering says
Agreed Dawn!It is another thing to worry about, the international days of everything…Sounds like a great Friday night! Hope you guys enjoy the weekend to the fullest!
Miz Helen says
I love this platter of summer freshness that will be delicious! Hope you have a fantastic weekend and thanks so much for sharing your awesome post with us here at Full Plate Thursday. We hope to see you again real soon.
Miz Helen
CraftBeering says
Thank you so much Miz Helen, you too!
Kelsie | the itsy-bitsy kitchen says
Clean your floors day? I think I’ll skip that particular celebration. But I’m not skipping this grilled chard! What a perfect way to enjoy one of my favorite greens :). Happy IPA Day, Milena! Have an awesome weekend!
CraftBeering says
Thank you so much Kelsie! Yes to Swiss chard!!!