Ingredients Jump to Instructions ↓

  1. 4 ears corn on the cob, husks removed

  2. 1/2 cup Cilantro Pesto , recipe follows

  3. 1/4 cup grated Cotija cheese (feta or Parmesan may be substituted)

  4. 1 bunch cilantro , leaves washed and drained

  5. 3/4 cup canola oil

  6. 1/4 cup Roasted Green Pumpkin seeds, recipe follows

  7. 1/2 cup grated Cotija cheese (can substitute feta or Parmesan)

  8. 2 cloves garlic, chopped, optional

  9. 1/2 cup green pumpkin seeds

  10. 1 tablespoon canola oil

  11. 2 teaspoons chili powder Salt

Instructions Jump to Ingredients ↑

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


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