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Jalapeno Pesto & Cotija Cheese Corn on the Cob

Jalapeno Pesto & Cotija Cheese Corn on the Cob

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Makes: 6 servings

  • 6 ears fresh corn, husks and silk removed
  • 2 jalapenos
  • 1/2 cup cilantro
  • 1/4 cup roasted pecans
  • 1 clove garlic
  • 2 tablespoons EVOO
  • 1 teaspoon lemon juice
  • Salt
  • 6 tablespoons crumbled cotija cheese
  1. In a large pot of boiling, salted water, cook the corn until the kernels are crisp-tender, about 5 minutes. Remove from the pot using tongs.
  2. Chop 2 stemmed, seeded jalapenos. Using a blender, pulse with 1/2 cup cilantro, 1/4 cup roasted pecans, 1 clove garlic, 2 tbsp. EVOO, 1 tsp. lemon juice and salt to taste. Transfer to bowl. Spoon the pesto atop the cooked corn; top with crumbled cotija cheese.