Cook the Corn: If using fresh corn on the cob, bring a large pot of salted water to a boil. Add the corn and cook for about 7-10 minutes until tender. If you’re using frozen corn, simply sauté the corn kernels in a large skillet with a little olive oil or butter for 5-7 minutes until heated through.

1. Prepare the Pesto: If using store-bought pesto, simply measure out the desired amount. For homemade pesto, blend together fresh basil, garlic, pine nuts (or any nuts of your choice), Parmesan, olive oil, and a pinch of salt until smooth.
2. Combine Corn and Pesto: Once the corn is cooked, remove the husks from the cobs and cut the kernels off the cob (if using fresh corn). Place the corn in a large bowl. Add the pesto to the corn and toss until evenly coated. If you like, you can also stir in a tablespoon or two of butter for extra creaminess.
3. Season and Serve: Taste and adjust seasoning with salt and pepper. Garnish with fresh chopped basil and a sprinkle of grated Parmesan cheese if desired. Serve immediately while warm.