I grew up in New Jersey and could simply ride my bike to the farm stand down the street to grab some fresh corn on the cob for the family dinner. My dad made a grilled corn that was sugar sweet and delicious. He covered it with a cilantro pesto since we also grew a hefty amount of fresh herbs in our garden too.
8 ears of fresh corn that is unhusked
half cup of chopped fresh cilantro
2 tablespoons fresh squeezed lime juice
¼ cup extra virgin olive oil
¼ cup vegetable oil
Sea salt and black pepper to taste
18 pats salted butter
Keep the husks attached and remove the silk. Soak in cold water for ten to 15 minutes. In a small food processor or a blender add all the herbs and juice and drizzle in the oils. Cook on a medium grate for three minutes side. Remove from the grate and pull back the husks and then put the corn on back on high for ten minutes. Remove corn and brush with the pesto. Top with any remaining butter and squeeze with remaining limes.