Grilled Corn with Cilantro Pesto Serving Size - 6 Prepared By - DnD Recipe Rating * * * * *
			4 ears corn on the cob with husks removed 1/4 cup grated Cotija cheese CILANTRO PESTO: 1 bunch cilantro, leaves washed and drained 3/4 cup canola oil 1/2 cup grated Cotija cheese 2 cloves garlic, chopped 1/2 cup green pumpkin seeds 2 teaspoons chili powder Salt
			Place pumpkin seeds and 1 tablespoon canola oil, chili powder and salt, to taste, in a small bowl. Mix well to combine. Spread the pumpkin seeds out evenly on a cookie sheet or baking pan. Bake, stirring the seeds every few minutes until golden brown, about 10 minutes. Set aside until cool. In a food processor add the cilantro, canola oil, cooled pumpkin seeds, Cotija cheese, and garlic. Puree until smooth but not liquid. Taste for seasoning. Heat the grill to medium-high. Once hot, lay the corn across the grill. Rotate corn every 3 minutes until all sides are evenly golden and slightly charred, about 15 minutes. Cut the corn off the husk into a bowl, add cilantro pesto and then sprinkle with the Cotija cheese. Serve