Grilled Corn with Cilantro Cashew Pesto
Grilled Corn with Cilantro Cashew Pesto topped with queso fresco is a fresh, salty, and unique spin on mexican street-style corn. Perfect for cookouts or a summer snack!
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: Grilled Vegetables
Cuisine: American
Keyword: cashews, cilantro, cilantro cashew pesto, corn, corn and pesto, grill recipes, grill sides, grilled corn, grilled vegetables, pesto
Servings: 6
Calories: 280kcal
Author: Courtney O'Dell
- 6 ears corn
- 4 tbsp salted butter melted
- 1 tsp sea salt
- ¼ tsp fresh ground pepper
- ¼ cups unsalted raw cashews
- 1 bunch cilantro leaves
- 1 garlic clove grated on a Microplane-style grater
- Zest of ½ lime
- ½ teaspoon seeded and finely chopped serrano chile
- ½ cup plus 2 tablespoons extra-virgin olive oil
- ½ cup crumbled cotija cheese plus 1/2 cup for topping
Pull husks of corn down, without pulling them off, to expose silks.
Remove silk strings from corn.
Pull corn husks back up, and soak in water for 10 minutes.
Preheat grill to high.
Dry the corn then rub with butter and sprinkle with the salt and pepper.
Add corn to grill, cook on high, turning every 5 minutes to grill each side equally and prevent burning.
Gather other ingredients for the pesto, and set up a food processor.
Add cashews to food processor and pulse until finely ground.
Add other ingredients and blend until slightly runny and spreadable.
Taste- add sea salt if needed (the pesto has somewhat salty ingredients, so taste to find the perfect amount before adding in additional salt.)
When corn is soft to the touch, remove from grill and remove husks.
Generously slather pesto on corn, top with crumbled queso fresco.
Serve immediately.
Serving: 1g | Calories: 280kcal | Carbohydrates: 25g | Protein: 7g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Cholesterol: 30mg | Sodium: 853mg | Fiber: 3g | Sugar: 6g