Grilled Corn on the Cob with Cilantro Pesto

Total Time:
30 min
15 min
15 min

4 servings

  • 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)
  • Cilantro Pesto:
  • 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
  • Roasted Green Pumpkin Seeds:
  • 1/2 cup green pumpkin seeds
  • 1 tablespoon canola oil
  • 2 teaspoons chili powder
  • Salt
Watch how to make this recipe.
  • 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.

  • Put the corn on a platter. While corn is still hot brush the corn with cilantro pesto and then sprinkle with the Cotija cheese. Serve.

Cilantro Pesto:
  • In a food processor add the cilantro, canola oil, pumpkin seeds, Cotija cheese, and garlic. Puree until smooth but not liquid. Taste for seasoning. Cooks Note: Usually you do not need salt because of the salt in the roasted pumpkin seeds and the cheese. Set aside.

  • Yield: 3/4 cup

Roasted Green Pumpkin Seeds:
  • Preheat the oven to 450 degrees F.

  • Add the pumpkin seeds, 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.

  • Yield: 1/2 cup

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    Cookout Sides & Salads