If Mexican street corn took a trip to Genoa, it might come back slathered in pesto butter like this grilled corn on the cob recipe. This Italian flair works because the flavors of basil and Parmesan have a natural affinity with corn.

Robin Bashinsky
Source: EatingWell Magazine, July/August 2019
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high.

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  • 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.

Tips

To make ahead: Refrigerate butter (Step 2) for up to 3 days.

Nutrition Facts

167.5 calories; protein 4.9g 10% DV; carbohydrates 20.1g 7% DV; exchange other carbs 1.5; dietary fiber 2.2g 9% DV; sugars 6.4g; fat 9.2g 14% DV; saturated fat 3.2g 16% DV; cholesterol 11.9mg 4% DV; vitamin a iu 469.6IU 9% DV; vitamin c 7.7mg 13% DV; folate 45.1mcg 11% DV; calcium 51.8mg 5% DV; iron 0.7mg 4% DV; magnesium 41.7mg 15% DV; potassium 297.3mg 8% DV; sodium 346.1mg 14% DV.