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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.



Total time

30 minutes


  • 1 tablespoon butter (softened)
  • ? teaspoon grated lemon zest
  • ? teaspoon kosher salt
  • ? teaspoon ground pepper
  • ? teaspoon grated garlic
  • ? cup thinly sliced fresh basil (divided)
  • ? cup grated Parmesan cheese (divided)
  • 4 ears corn, husked
  • 1 tablespoon canola oil


  1. 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.

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