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Grilled Corn on the Cob with Cilantro Pesto

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  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
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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



  1. 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.
  2. 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. 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.
  2. Yield: 3/4 cup

Roasted Green Pumpkin Seeds:

  1. Preheat the oven to 450 degrees F.
  2. Add the pumpkin seeds, canola oil, chili powder and salt, to taste, in a small bowl. Mix well to combine.
  3. 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.
  4. Set aside until cool.
  5. Yield: 1/2 cup