📖 Instructions

1. First things first, lets get the corn ready. Gently peel back the husks of the corn, but don't detach them completely from the base. Remove the silk (those stringy bits) from each ear of corn. Once cleaned, pull the husks back up around the corn and soak the ears in cold water for at least 30 minutes. This helps prevent the husks from burning on the grill. This soaking step is so important I cannot stress this enought, you do not wanna skip it.
2. While the corn is soaking, prepare the garlic scape pesto. Roughly chop the garlic scapes and add them to a food processor. Add the pine nuts, Parmesan cheese, lemon juice, and salt. Process until finely chopped. Slowly drizzle in the olive oil while the food processor is running, until a smooth pesto forms. Taste and adjust seasoning as needed.
3. Preheat your grill to medium heat. Remove the corn from the water and shake off any excess. Place the corn on the grill, arranging them so the husks don't directly touch the flames (this helps prevent flare-ups).
4. Grill the corn for about 15-20 minutes, turning occasionally, until the husks are lightly charred and the corn is cooked through. You can test for doneness by carefully peeling back the husks and piercing a kernel with a fork. It should be tender and juicy.
5. Once the corn is grilled, remove it from the grill and let it cool slightly. Carefully peel back the husks completely. Generously brush the garlic scape pesto all over the grilled corn.
6. Garnish with a sprinkle of extra Parmesan cheese and a squeeze of lemon juice, if desired. Serve immediately and enjoy!