Grill corn over a medium-high heat on a gas or charcoal grill.
Spread with pesto, cover in parmesan cheese.
Pesto:
In a small skillet, toast almonds over a medium heat for about 30 seconds to one minute. Be careful not to burn. In a mini food processor, add basil, parsley, parmesan and toasted almonds. Pulse a few times, and then with the processor on, slowly drizzle in olive oil and water.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/italian-style-mexican-corn/