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Ingredients30 m servings 205
Original recipe yields 8 servings (4 cups)
- Place corn on the rack of a gas or charcoal grill. Cover and cook over direct medium-high heat until lightly charred, turning occasionally, 8 to 10 minutes. Remove from the grill. Let cool until easy to handle.
- Cut kernels from the cobs; discard cobs. Combine corn kernels and pesto in a large bowl; stir to coat.
- Transfer to a serving dish. Top with Parmesan cheese, basil, lemon zest, and cracked black pepper.
Per Serving: 205 calories; 12.4 18.9 8.1 10 230 Full nutrition