Grilled Corn on the Cob with Cilantro Pesto

Name: Grilled Corn on the Cob with Cilantro Pesto
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 177 milliliters canola oil; 1 Tbsp canola oil; 2 teaspoons chili powder; 1 bunch cilantro, leaves washed and drained; 4 ears corn on the cob, husks removed; 59 milliliters grated Cotija cheese (feta or Parmesan may be substituted); 118 milliliters grated Cotija cheese (can substitute feta or Parmesan); 2 cloves garlic, chopped, optional; 118 milliliters green pumpkin seeds; 4 servings Salt

The recipe Grilled Corn on the Cob with Cilantro Pesto could satisfy your American craving in about 30 minutes. This recipe serves 4. Watching your figure? This gluten free and vegetarian recipe has 604 calories, 10g of protein, and 57g of fat per serving. The Fourth Of July will be even more special with this recipe. 1 person found this recipe to be flavorful and satisfying. It works well as a side dish. If you have canolan oil, canolan oil, chili powder, and a few other ingredients on hand, you can make it.

Instructions

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.

Ingredients you will need

Corn

Equipment you will use

Grill

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

Ingredients you will need

Cotija Cheese

Cilantro

Pesto

Corn

Serve.

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.

Ingredients you will need

Pumpkin Seeds