[D]o 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!Print
- 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
- 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!
- Serving Size: 6