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. Source: EatingWell Magazine, July/August 2019

Robin Bashinsky


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high.

  • 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.

Nutrition Facts

168 calories; 9.2 g total fat; 3.2 g saturated fat; 12 mg cholesterol; 346 mg sodium. 297 mg potassium; 20.1 g carbohydrates; 2.2 g fiber; 6 g sugar; 4.9 g protein; 470 IU vitamin a iu; 8 mg vitamin c; 45 mcg folate; 52 mg calcium; 1 mg iron; 42 mg magnesium;