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Grilled Corn on the Cob with Kale Pesto
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%201/3%20cup%20grated%20Parmesan%20cheese,%20plus%20extra,%20shredded%20for%20garnish%201/4%20cup%20olive%20oil%202%20garlic%20cloves%203%20tablespoons%20toasted%20pine%20nuts%202%20tablespoons%20lemon%20juice%201/2%20teaspoon%20salt%201/2%20teaspoon%20smoked%20paprika%201/4%20teaspoon%20ground%20black%20pepper%20%20%20Instructions%20Add%20the%20kale,%20grated%20Parmesan%20cheese,%20olive%20oil,%20garlic,%20pine%20nuts,%20lemon%20juice,%20salt,%20pepper,%20and%20paprika%20to%20a%20food%20processor.%20Blend%20until%20smooth.%20Taste%20and%20adjust%20the%20seasoning%20as%20needed.%20Brush%20the%20ears%20of%20corn%20with%20the%20softened%20butter.%20Grill%20over%20medium-high%20heat%20for%20about%2010%20minutes,%20turning,%20until%20it%20begins%20to%20char.%20Remove%20from%20the%20heat,%20brush%20the%20pesto%20over%20the%20tops,%20and%20garnish%20with%20the%20shredded%20Parmesan%20cheese.%20Serve%20warm.%20%20%20Notes%20This%20recipe%20makes%20more%20pesto%20than%20you'll%20need%20for%20the%20corn.%20It%20will%20keep%20for%20a%20few%20days,%20and%20you%20can%20use%20it%20as%20a%20spread%20with%20sandwiches,%20or%20as%20a%20sauce%20for%20pasta.%20%20By%20Patricia%20Conte/Grab%20a%20Plate%20Grab%20A%20Plate%20%3C/p%3E){kind=link}