Grilled Corn on the Cob with Cilantro Pesto (Jeffrey Saad) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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) |
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 |
1/2 cup green pumpkin seeds |
1 tablespoon canola oil |
2 teaspoons chili powder |
salt |
Directions:
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.
3. Cilantro Pesto:
4. 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.
5. Yield: 3/4 cup
6. Roasted Green Pumpkin Seeds:
7. Preheat the oven to 450 degrees F.
8. Add the pumpkin seeds, canola oil, chili powder and salt, to taste, in a small bowl. Mix well to combine.
9. 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.
10. Set aside until cool.
11. Yield: 1/2 cup
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