Grilled Corn with Cilantro Pesto

I got a great deal on some corn on the cob from Raleys Supermarkets. This is the perfect opportunity to try out my friend Diane Crosby’s Grilled Corn on the Cob recipe. It features a pesto with south-west flair. Instead of Basil, it’s made with Cilantro.

This is the second recipe of Diane’s that I’ve shared with you readers. Last month she let me use her Miso Salad, which is a cabbage salad tht is also made with cilantro.  I do love that cilantro.  Thanks, Diane!

Grilled Corn on the Cob

Ingredients:

*8 ears of husked corn

For the cilantro pesto:

*1/2 cup cilantro leaves, large stems removed
*2 tablespoons freshly squeezed lime juice
*1 garlic clove, peeled, and grated on a Microplane grater
*1 teaspoon kosher salt
*1 teaspoon finely ground fresh black pepper
*1/4 cup canola or vegetable oil
*1/4 extra virgin olive oil
4 limes, each cut into 4 to 6 wedges
*chili powder
*salt as needed
*16 tablespoons (8 ounces) unsalted butter, cut into pats (I didn’t have any butter, so I used olive oil mayo It was a great substitute!)

Procedure:

1. Remove the husks from the corn.
2. Preheat one grate of a charcoal or gas grill to medium-high and another to high.
3. Place the cilantro, lime juice, garlic, salt and pepper in a small food processor or in a blender and pulse to combine. With the machine running, slowly drizzle in the oils. Alternately the pesto can be combined by hand. Set aside.
4. Place the corn on the medium high grate. Cook for 3 minutes, turn to the other side, and cook for 3 minutes. Then turn to all sides between medium and high as needed for 5 to 7 minutes total.
5. Remove the corn from the grill and brush generously with the pesto. Squeeze lime over the ears and sprinkle with chili powder and salt. Serve with any remaining lime and pats of butter on the side.

Image credit: Sxc.hu