Grilled Corn On The Cob With Cilantro Pesto
Serves: 4
Halle Leffler
1 January 1970
Based on User reviews:
62
Spice
59
Sweetness
44
Sourness
37
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Heat the grill to medium-high
3
Once hot, lay the corn across the grill
4
Rotate corn every 3 minutes until all sides are evenly golden and slightly charred, about 15 minutes
5
Put the corn on a platter
6
While corn is still hot brush the corn with cilantro pesto and then sprinkle with the Cotija cheese
7
Serve
8
In a food processor add the cilantro, canola oil, pumpkin seeds, Cotija cheese, and garlic
9
Puree until smooth but not liquid
10
Taste for seasoning
11
Cooks Note: Usually you do not need salt because of the salt in the roasted pumpkin seeds and the cheese
12
Set aside
13
Yield: 3/4 cup Preheat the oven to 450 degrees F
14
Add the pumpkin seeds, canola oil, chili powder and salt, to taste, in a small bowl
15
Mix well to combine
16
Spread the pumpkin seeds out evenly on a cookie sheet or baking pan
17
Bake, stirring the seeds every few minutes until golden brown, about 10 minutes
18
Set aside until cool
19
Yield: 1/2 cup