Grilled Corn with Cilantro Pesto

4.30
(19)
grilled corn with pesto

This mouth-watering recipe is ready in just 30 minutes and the ingredients detailed below can serve up to 4 people.

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Ingredients

Method

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 with coriander pesto and then sprinkle with the Cotija cheese. Serve.

For the coriander pesto:

1) In a food processor add the coriander, rapeseed 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.

For the roasted green pumpkin seeds:

Preheat the oven to 230C/Gas 8.

1) Add the pumpkin seeds, rapeseed oil, chilli powder and salt, to taste, in a small bowl. Mix well to combine.

2) Spread the pumpkin seeds out evenly on a baking tray or baking pan. Bake, stirring the seeds every few minutes until golden brown, about 10 minutes.

Set aside until cool.
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Overall Rating:
4.30
(19)