Grilled Corn Basil Pesto Salad - cooking recipe

Ingredients

8 ears fresh sweet corn
3/4 cup prepared basil pesto
1/4 cup shaved Parmesan cheese
2 tablespoons thinly sliced fresh basil
1/2 teaspoon lemon zest
cracked black pepper to taste

Preparation

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.