Pull the husk down and keep it on to use for holding the corn later. Grill the corn over high heat until it starts to char and then remove from the grill.
Using a pastry brush, brush some of the basil vinaigrette onto the corn and then heavily sprinkle with parmesan cheese and seasonings. Serve immediately.
Notes
This twist on Mexican street corn is fun to serve on hot summer days. Keep the husk on but out of the way for an easy handle.