Pesto Parmesan Grilled Corn

Prep time:5 min
Total time:20 min

Serves 8


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.)

Lemon wedges

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.

Nutritional Information

Per serving: 170 calories
  • Protein 5g
  • Fibre 2g
  • Fat 11g
  • Sugar 3g
  • Carbs 15g
  • Sodium 210mg