1/2cupor more if neededgrated Romano or Parmesan cheese, set aside for the topping
Pesto:
2cupsfresh basil leavespacked
1/2cupgrated Romano or Parmesan cheeseI used a mix of both
1/3cuppine nuts
2garlic clovesminced
1/3cupextra virgin olive oil
Instructions
Heat the grill to medium high heat (about 350 degrees). Shuck the corn taking off the husks and silky threads.
Prepare the pesto by adding all the ingredients from the basil leaves through the garlic into a food processor. Pulse until the ingredients are incorporated well. Slowly add the olive oil to the basil mixture in a steady stream through the opening in the lid of the food processor while it’s running until well mixed.
Spread ¼ of the pesto mixture all over each corn on the cob. It’s easier to do this if the corn is on a large plate. Put a piece of foil big enough for 4 ears of corn down on the grill grates being careful not to burn your fingers. Liberally sprinkle the cheese set aside for the topping on each piece of corn. If some cheese falls off the cobs during the process, it’s okay, you’ll have some nice little bits of cheese crisps to eat afterward. ?
Grill the corn for 2 – 4 minutes on each side, turning the cob if you see a side darkening too much. Don’t worry if the cheese falls off, you can add more cheese at the end of grilling on the last turn. It should take 12 - 15 minutes to grill the corn. When removing the corn from the grill, make sure to use tongs. The corn will be very hot. You should allow the corn to cool off for at least a few minutes before eating it. Enjoy!