Using just five ingredients, this summer side pops with sweet corn and bright basil pesto. Dusted with Armanino Parmesan Cheese, this is an easy dish that’s perfect for a cookout.
4 ears corn on-the-cob
¼ cup Armanino Basil Pesto, thawed
2 tablespoons softened butter
2 teaspoons tomato paste
Armanino Grated Parmesan Cheese, for serving
Heat grill to medium-high heat. Remove husks and silk from corn; rinse well. Brush lightly with oil. Grill corn 8-12 minutes or until lightly charred and tender, turning occasionally.
Mix pesto, butter and tomato paste in small bowl until well blended. Let corn cool slightly before brushing with pesto mixture. Sprinkle each ear with Parmesan before serving.
No grill, no problem! To prepare corn on the stovetop, simply place shucked ears in boiling water. Cover and remove from heat. Let stand about 10 minutes or until tender. To prepare corn in the microwave, leave husks on cobs. Microwave corn 4 minutes on HIGH, adding an additional 3 minutes for each ear of corn. Let cool several minutes before remove husks and silk.