Grilled Corn with Cilantro Pesto

Votes: 2

Time: 30 min.
Complexity: easily
Servings: 4

Grilled corn is a simple yet incredibly delicious dish. The corn, while less juicy than boiled corn, is still very firm and flavorful. Pesto sauce adds juiciness and a unique flavor, making it even more aromatic.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Corn

4 ears of corn on the stalk, without husks
1/2 cup Cilantro Pesto Sauce, prepared according to the following recipe
1/4 cup finely grated feta cheese

Pesto Sauce with Cilantro

1 bunch of washed and dried cilantro
3/4 cup butter
1/4 cup toasted pumpkin seeds, prepared according to the following recipe
1/2 cup finely grated feta or Parmesan cheese
2 chopped garlic cloves, optional

Roasted pumpkin seeds

1/2 cup green pumpkin seeds
1 tbsp. oil
2 tsp chili seasoning

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: corn, pesto sauce, feta cheese, pumpkin seed, cilantro

Cooking the dish according to the recipe:

Preheat the grill to medium heat. Once hot, place the corn across the grill. Grill, turning every 3 minutes, for 15 minutes, until evenly golden brown and slightly charred on all sides.
Transfer the corn to a platter. While it's still hot, brush it with the cilantro pesto sauce and then sprinkle with cheese. Serve.

Pesto Sauce with Cilantro.

In a food processor, combine the cilantro, oil, pumpkin seeds, cheese, and garlic. Process until smooth but not runny. Taste and adjust the seasoning to taste, if needed.
Exit: 3/4 cup

Roasted pumpkin seeds.

Preheat oven to 230 ⁰С.

Combine pumpkin seeds, oil, chili powder, and salt, to taste, in a small bowl. Mix well.

Spread the pumpkin seeds evenly on a baking sheet. Bake for 10 minutes, stirring every few minutes, until golden brown.
Exit: 1/2 cup