Grilled Corn Salad with Pine Nut Pesto

I grew up in London, where, for the majority of the year, the weather could best be described as dismal and damp. Not weather conducive to barbecues. In fact, we didn’t own one, so anything grilled took on a slightly exotic feel, and was something to look forward to. The first time I ate grilled corn was at a picnic-cum-barbecue in my grandparents’ garden in France. These were elaborate affairs. The women in the family prepared prodigious amounts of food. The men in the family all gave their opinions about the proper techniques to achieve the perfect braise (the moment when the charcoal is at its optimum) and how long each item should be cooked for. A playful banter ping-ponged back and forth between them, until finally everything was ready, shouts of á table echoed in the garden, and all the kids came scampering to devour their hard work. The corn would be served with salted butter melting down its charred golden sides.
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