Pesto Parmesan Grilled Corn
Prep time:5 min
Total time:20 min
8 cobs of corn, still in husks
1/4 cup Longo’s Country Churned Salted Butter, melted
2 tbsp Longo’s Basil Pesto
2/3 cup finely grated Parmesan cheese (approx.)
Freshly ground black pepper
- •Microwave corn in batches of 4, without husking, on high for 4 minutes.
- •Meanwhile, blend butter with basil pesto. Spread Parmesan on rimmed plate.
- •Holding hot corn with a kitchen towel, slice off the bottom end, about 1 row of kernels from the stem. Tip up from top to slip off husk and silk.
- •Brush cobs with some of the pesto butter. Place on preheated grill over medium heat. Grill, turning often, for 6 to 8 minutes or until nicely grill marked. Brush with additional pesto butter and roll in Parmesan. Squeeze lemon wedges overtop and sprinkle with fresh ground pepper to serve.
A dash of advice
If using husked corn, wrap each piece in damp paper towel before microwaving.
Per serving: 170 calories
- Protein 5g
- Fibre 2g
- Fat 11g
- Sugar 3g
- Carbs 15g
- Sodium 210mg