- 4 ears of fresh corn on the cob, husked and cleaned
- 4 tbsp Mezzetta® Regional Recipes Basil Pesto
- 1/4 cup Parmesan cheese, grated
- Optional - Squeeze a fresh lemon wedge over corn before eating
Heat grill on high heat.
Place the corn on the grill, turning frequently to get an even char over the ear of corn. Cook for about 15 minutes or until kernels are charred and tender. Remove from the grill and brush 1 tbsp of Mezzetta® Regional Recipes Basil Pesto evenly onto each ear. Sprinkle with Parmesan cheese and serve!