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!
Servings: 6
Equipment
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1g | Calories: 280kcal | Carbohydrates: 25g | Protein: 7g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Cholesterol: 30mg | Sodium: 853mg | Fiber: 3g | Sugar: 6g
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
