Grilled Corn on the Cob with Cilantro Pesto

• 4 ears corn on the cob, husks removed
• 1/2 cup Cilantro Pesto, recipe follows
• 1/4 cup grated Cotija cheese (feta or Parmesan may be substituted)
• 1 bunch cilantro, leaves washed and drained
• 3/4 cup canola oil
• 1/4 cup Roasted Green Pumpkin seeds, recipe follows
• 1/2 cup grated Cotija cheese (can substitute feta or Parmesan)
• 2 cloves garlic, chopped, optional
• 1/2 cup green pumpkin seeds
• 1 tablespoon canola oil
• 2 teaspoons chili powder
• Salt

1. Heat the grill to medium-high.
2. Once hot, lay the corn across the grill.
3. Rotate corn every 3 minutes until all sides are evenly golden and slightly charred, about 15 minutes.
4. Put the corn on a platter.
5. While corn is still hot brush the corn with cilantro pesto and then sprinkle with the Cotija cheese.
6. Serve.
7. In a food processor add the cilantro, canola oil, pumpkin seeds, Cotija cheese, and garlic.
8. Puree until smooth but not liquid.
9. Taste for seasoning.
10. Cooks Note: Usually you do not need salt because of the salt in the roasted pumpkin seeds and the cheese.
11. Set aside.
12. Yield: 3/4 cup
13. Preheat the oven to 450 degrees F.
14. Add the pumpkin seeds, canola oil, chili powder and salt, to taste, in a small bowl.
15. Mix well to combine.
16. Spread the pumpkin seeds out evenly on a cookie sheet or baking pan.
17. Bake, stirring the seeds every few minutes until golden brown, about 10 minutes.
18. Set aside until cool.
19. Yield: 1/2 cup

corn, cilantro pesto, cotija cheese, cilantro, canola oil, roasted green pumpkin seeds, cotija cheese, garlic, green pumpkin seeds, canola oil, chili powder, salt

Taken from www.foodnetwork.com/recipes/jeffrey-saad/grilled-corn-on-the-cob-with-cilantro-pesto-recipe.html (may not work)