Pesto Corn

By s_chute

Ingredients

• Cilantro Pesto:
• 8 ears unhusked corn
• 1/2 cup cilantro leaves, large stems removed
• 2 tbsp freshly squeezed lime juice
• 1 garlic clove, peeled, grated or minced
• 1 tsp kosher salt
• 1 tsp finely ground fresh black pepper
• 1/4 cup canola oil
• 1/4 cup extra virgin olive oil
• 4 limes - cut in 4-6 wedges
• sea salt
• butter

Details

Servings 8

Preparation

Step 1

1. Keeping husks attached, peel them back in sections on each ear of corn and remove silk. Cover the exposed corn with the husk.
Soak corn in cold water for 5-10 min.

2. Preheat one grate of a well oiled charcoal or gas grill to med high and another to high.

3. Place the cilantro, lime juice, garlic, salt and pepper in a small food processor or blender and pulse to combine. With machine running slowly drizzle in the oils. Alternately the pesto can be combined by hand. Set aside.

4. Place the corn, still covered by the husk, on the med high grate. Cook for 3 min, turn to the other side, and cook for 3 min.

Remove from the grill, peel back the husk, return to the high grate to mark and lightly char the corn on all sides, turning and jockeying between med and high as needed for 5 to 7 min total.

5. Remove the corn from the grill and brush generously with the pesto. Squeeze lime over the ears and sprinkle salt. Serve with any remaining limes and butter on the side.