Grilled Corn on the Cob with Cilantro Pesto Recipe

Name: Grilled Corn on the Cob with Cilantro Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ears corn on the cob, husks removed; 1/2 cup Cilantro Pesto, recipe follows; 1/4 cup grated Cotija cheese (feta or Parmesan may be substituted); 1 bunch cilantro, leaves washed and drained; 3/4 cup canola oil; 1/4 cup Roasted Green Pumpkin seeds, recipe follows; 1/2 cup grated Cotija cheese (can substitute feta or Parmesan); 2 cloves garlic, chopped, optional; 1/2 cup green pumpkin seeds; 1 tablespoon canola oil; 2 teaspoons chili powder; Salt

Servings: persons

4 ears corn on the cob, husks removed
1/2 cup Cilantro Pesto, recipe follows
1/4 cup grated Cotija cheese (feta or Parmesan may be substituted)
1 bunch cilantro, leaves washed and drained
3/4 cup canola oil
1/4 cup Roasted Green Pumpkin seeds, recipe follows
1/2 cup grated Cotija cheese (can substitute feta or Parmesan)
2 cloves garlic, chopped, optional
1/2 cup green pumpkin seeds
1 tablespoon canola oil
2 teaspoons chili powder
Salt

1
Heat the grill to medium-high.
2
Once hot, lay the corn across the grill.
3
Rotate corn every 3 minutes until all sides are evenly golden and slightly charred, about 15 minutes.
4
Put the corn on a platter.
5
While corn is still hot brush the corn with cilantro pesto and then sprinkle with the Cotija cheese.
6
Serve.
7
In a food processor add the cilantro, canola oil, pumpkin seeds, Cotija cheese, and garlic.
8
Puree until smooth but not liquid.
9
Taste for seasoning.
10
Cooks Note: Usually you do not need salt because of the salt in the roasted pumpkin seeds and the cheese.
11
Set aside.
12
Preheat the oven to 450 degrees F.
13
Add the pumpkin seeds, canola oil, chili powder and salt, to taste, in a small bowl.
14
Mix well to combine.
15
Spread the pumpkin seeds out evenly on a cookie sheet or baking pan.
16
Bake, stirring the seeds every few minutes until golden brown, about 10 minutes.
17
Set aside until cool.

608

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 ears corn on the cob, husks removed, 1/2 cup Cilantro Pesto, recipe follows, 1/4 cup grated Cotija cheese (feta or Parmesan may be substituted), 1 bunch cilantro, leaves washed and drained, and more.

Yes, Grilled Corn on the Cob with Cilantro Pesto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Corn on the Cob with Cilantro Pesto

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