Grilled Corn with Cilantro Pesto

  • Preparation Time15 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy
4 ears corn on the cob, husks removed
100ml coriander pesto
30g grated Cotija cheese (feta or Parmesan may be substituted)

For the coriander pesto

1 bunch coriander, leaves washed and drained
10ml rapeseed oil
25g roasted green pumpkin seeds
60g Cotija cheese (can substitute feta or Parmesan)
2 cloves garlic, chopped, optional

For the roasted green pumpkin seeds

25g green pumpkin seeds
1 tbsp rapeseed oil
2 tsp chilli 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 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.

Grilled Corn & Cilantro Pesto

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