Recipe

Step 1: Preheat the oven to 450°F.

Step 2: In a small bowl, combine the pumpkin seeds, 1 tbsp of the canola oil, the chili powder and salt. Mix well. Spread the pumpkin seeds out evenly on a baking sheet and place on the middle rack of the oven. Stir the seeds every few minutes until they are golden brown and crackling, about 10 minutes. When the seeds are done, transfer to another flat pan to cool so they don’t overcook on the hot pan.

Step 3: To prepare the pesto, in a food processor, combine the garlic, cilantro, the remaining 3/4 cup canola oil, the roasted pumpkin seeds and the cotija. Purée until evenly mixed but slightly chunky. Add salt, if desired. Set aside. (The pesto can be covered tightly in plastic wrap and refrigerated for up to 1 week.)

Step 4: To prepare the corn, preheat a grill to high.

Step 5: Husk the corn and place it on the grill. Leave the grill open and turn the corn every 2 minutes to evenly roast it all around, roughly 10 minutes. Char marks will let you know it’s perfectly done. Use tongs to take the corn off the grill and place it on a platter.

Step 6: Using a pastry brush or butter knife, liberally slather the pesto over each ear of corn. Roll the corn around to completely cover it with pesto. Sprinkle with a little more cotija, if desired. Serve immediately.

See more recipes from Jeffrey Saad.

Reprinted with permission from Jeffrey Saad’s Global Kitchen (2012 Ballantine Books).