Do I have anything in my teeth? Actually, don’t answer that. I know I have corn and cilantro pesto from nose to chin. The real question is, do I have green pesto, feta cheese and random cilantro leaves in my hair? I think I know the answer. I think the answer is yes.
The only way to go at the deliciously charred corn on the cob is with gusto. Relentless enthusiasm.
Now it’s your turn.
Fresh corn is where we start. I prefer to keep it raw and char it over an open fire. My open fire is as simple as the front left burner of my gas stovetop. Don’t let a lack of grill stop you. Char the corn however you can.
To make the zippy rub, cilantro, shelled pistachios (the salty ones), garlic, lots of lime juice, and olive oil get a good pulse in the food processor.
This won’t be the loose and pourable kind of peso sauce, this is more of a spreadable rub, corn rub because… along with butter, that’s a thing!
Let’s put our assembly game faces on. Charred corn is first drizzled in melted butter. Why not?
I used my hands to rub the pistachio cilantro pesto over and under, all over each corn cob.
It’s deliciously messy work, followed by a sprinkling of salty feta and fresh cilantro leaves.
Served warm, charred, messy and humble.
This corn is smoky from the flame char, but still crisp and fresh inside. The rub is salty and nutty and bright. The cilantro, lime, and pistachios are a happy balance. Really great summer things are happening!
PrintCharred Corn with Pistachio Cilantro Lime Rub
- Prep Time: 30
- Total Time: 30
Ingredients
- 6 ears fresh corn, shucked
- 4 tablespoons butter
- 1 1/2 cups cilantro leaves (it’s ok to add some of the tender stems as well)
- 1/2 cup shelled roasted and salted pistachios
- juice of 2 juicy limes
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cardamom
- salt and pepper to taste (remember the pistachios are salted)
- 1/3-1/2 cup olive oil
- feta cheese (optional) to top
Instructions
- You’ll need an open flame to char the corn. Leaving the corn raw, char over a barbecue or over the open flame of your gas stovetop. Rotate and turn, allow to pop and sizzle, until charred around.
- Remove from the flame and drizzle with melted butter. Of course.
- In the bowl of a food processor fitted with a blade attachment, combine cilantro leaves, pistachios, lime juice, cumin, cardamom, pinch of salt, and freshly cracked black pepper. Pulse in the food processor. Drizzle in the olive oil, continuing to pulse the picture as it emulsifies.
- Mixture won’t be smooth and pourable, but will be very well chopped and emulsified. Spreadable is more the texture of this pesto. Taste and season as needed.
- Use your fingers to rub the pesto on all sides of the warm corn. This is a messy and imperfect endeavor. Sprinkle with feta cheese, if using. Serve and enjoy!
Nutrition
- Serving Size: 6
Ashlyn
This looks SO good! You’ve got some of my very favorite things in here! My mouth is watering!
Lotta
This looks so delicious, beautiful photos!
Eileen
Yes please! This sounds like such a great way to make the most of summer corn.
CaliZona
These sound insane! Love anything with cilantro! Beautiful photos too!
J
The corn looks good but why would anyone ruin it by adding soap-tasting cilantro? Sad.
Alexe
This looks incredible, love the addition of feta cheese too!
torynettleton
mouthwatering!
Kayla
Yuuuuuuuuum!
Sydney | Modern Granola
I’m obsessed with this Mexican pesto from an old magazine cut-out, maybe Food and Wine, and I can eat it on everything: eggs, sandwiches, in salad dressings, the works. What I never did with it, is rub it all over charred corn. And what it doesn’t include is pistachios, my all time favorite nut. I am so psyched about trying this rub. This recipe looks truly divine. And the messiness of corn on the cob and all its glory just makes it taste better! Beautiful work!
xx Sydney
Sarah Smith
Holy sh*t. It’s the only two words that came to mind when I read this recipe! I’m buying everything I don’t already have on hand to make this TODAY! As always, thanks for your amazing recipes :)
Abby @ The Frosted Vegan
That sweet corn is calling me name! All summer long, pesto on corn!
Danielle
I’m going to make a meal out of that very soon.
Tori@Gringalicious.com
Yes! I am in love with this stunning plate of gorgeous ears!
Katerina
Hi Joy! These look delicious! I can taste them just by seeing the pictures (I think I can even get corn bits and green stuff between my teeth!). I wanted to comment about your podcast actually but couldn’t find a way so I do it here. I’m sad to find out I can no longer listen to it because of were I live. I use to listen to the two of you to get my mind off things and reality here and to travel (even only mental) to the USA. But not anymore it seems.. I live in Greece by the way. Do you think I can listen to the podcast again in any way? (I can’t access it from i-tunes nor for the home fries site anymore). All the best from sunny Athens!
karmel-itka
oh, my…! This recipe is very, very tasty and simply. Fantastic!