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 Hosted By
DnD |
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Grilled Corn with Cilantro Pesto
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Serving Size -
6
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Prepared By -
DnD
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Recipe Rating
* * * * *
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Printer Friendly Recipe
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4 ears corn on the cob with husks removed |
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1/4 cup grated Cotija cheese |
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1 bunch cilantro, leaves washed and drained |
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1/2 cup grated Cotija cheese |
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1/2 cup green pumpkin seeds |
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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
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