Grilled Corn on the Cob with Cilantro Pesto

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Picture of Grilled Corn on the Cob with Cilantro Pesto Recipe Photo: Grilled Corn on the Cob with Cilantro Pesto Recipe
Rated 5 stars out of 5
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Total Time:
30 min
Prep
15 min
Cook
15 min
Yield:
4 servings
Level:
Easy
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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)

Directions

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:

  • 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

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:

  • 1/2 cup green pumpkin seeds
  • 1 tablespoon canola oil
  • 2 teaspoons chili powder
  • Salt

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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Newest Ratings and Reviews

Read all 10 reviews

  • on June 20, 2012

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    Absolutley the best!!!It is wonderful and keeps well in the refrige too!!

    people found this review Helpful.
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  • on August 01, 2010

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    This was a great hit at a dinner party. The pesto was such a great combination of flavors. Thanks, Jeffrey, for making me look so good!

    people found this review Helpful.
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  • on July 29, 2010

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    The flavors are wonderful but way too much oil for the recipe! I have made pestos before and Ithought this sounded like a bit much but proceeded anyway. Should have used no more than 1/2 cup instead of 3/4. I just put it all in my colinder and let it drain a few minutes and it was fine. Letting it sit overnight and will use tomorrow on the grilled corn!! Love Jeffrey and thought I would like Melissa but she is pretty boring, I must say. I would definitely prefer a show with Jeffrey! :

    people found this review Helpful.
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