Grilled Corn on the Cob with Pesto Butter
Preheat grill to medium-high.Advertisement
Combine butter, lemon zest, salt, pepper, garlic and 2 tablespoons each basil and Parmesan in a mini food processor. Process until smooth. (Alternatively, mash with a fork in a small bowl.)
Brush corn with oil. Grill the corn, turning occasionally, until slightly charred and tender, 8 to 10 minutes.
Spread the butter mixture over the corn and sprinkle with the remaining 2 tablespoons each basil and Parmesan. Serve immediately.
To make ahead: Refrigerate butter (Step 2) for up to 3 days.
1 1/2 fat, 1 1/2 starch