6 ears corn, husks and silks removed ½ cup olive oil, plus more for brushing 3 cups basil leaves ½ cup pine nuts, lightly toasted 5 oz. grated Parmesan 3 cloves garlic, peeled Kosher salt and freshly ground black pepper, to taste
1. Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side (see "Grilling 101"). Brush corn with oil and grill until kernels are slightly charred and tender, 8-10 minutes.
2. Purée ½ cup oil with basil, nuts, Parmesan, garlic, salt, and pepper in a food processor. Brush corn with pesto.