Grilled corn is a simple but incredibly tasty dish. Corn, however, turns out less juicy than when cooking, but very elastic and fragrant. Pesto sauce gives it richness and special taste, and also makes it even more fragrant. Share with friends: 
Time: 30 minutes Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Corn
- 4 ears of corn on the stem, without leaves
- 1/2 tbsp. pesto sauce with cilantro cooked as follows prescription
- 1/4 Art. finely grated feta cheese
Cilantro pesto sauce
- 1 bunch of washed and dried cilantro
- 3/4 Art. oils
- 1/4 Art. fried pumpkin seeds cooked as follows prescription
- 1/2 tbsp. finely grated feta or parmesan cheese
- 2 cloves of garlic, optional
Fried pumpkin seeds
- 1/2 tbsp. green pumpkin seeds
- 1 tbsp. l oils
- 2 tsp seasoning chili
Recipes with similar ingredients: corn, pesto, feta cheese, pumpkin seed, cilantro
Recipe preparation:
- Light the grill to medium temperature. As soon as he heats up, lay the corn across the grill. Fry the corn turning every 3 min. for 15 minutes, until uniform, golden brown and even slightly charred crust from all parties.
- Transfer the corn to the dish. While the corn is hot, grease it pesto sauce with cilantro and then sprinkle with cheese. Serve. Sauce Pesto with cilantro. In a food processor, mix cilantro, oil, pumpkin seeds, cheese and garlic. Grind to produce homogeneous, but not liquid, mass. Try and, if necessary salt to taste. Exit: 3/4 tbs. Fried pumpkin seeds. Preheat the oven to 230 ° C. Mix pumpkin seeds, oil, chili powder and salt, to taste, in a small bowl. Good mix. Place pumpkin seeds evenly on a baking sheet. Bake for 10 minutes, stirring them every few minutes, to golden color. Exit: 1/2 tbsp.
