If you’re not grilling corn, you’re frankly making a big damn mistake. And with pesto and parmesan, this version is stupid good. Imagine an Italian version of 'Elote'.
Makes 4 Ears of Corn
INGREDIENTS
- 4 ears of corn, husks & silk removed
- Neutral oil spray or 1 tablespoon of oil, like avocado
- ¼-½ cup prepared pesto sauce (or make your own: Fresh Basil Pesto)
- 1 teaspoon Kosher salt
- ¼ cup grated/finely shredded fresh parmesan cheese
DIRECTIONS
- Wrap each ear of corn in Saran wrap, microwave on high for 5 minutes - remove plastic wrap
- Heat grill to medium high
- Spray/rub oil lightly on each ear of corn and place on the grill - turning occasionally and get grill marks - about 5 minutes
- When corn gets color on all sides, brush pesto on all sides
- Serve with a pinch of salt and garnish with parmesan on top