Ingredients:

For the Pesto:

Preparation:

1. Prepare a charcoal or gas grill for direct heat grilling. Bring a large pot of salted water to a boil over high heat. While you are waiting for the water to boil, make the pesto.
2. In a food processor, with the processor on, drop the garlic clove through the feed tube to chop. Add the cilantro, almonds, lime zest and juice, and a pinch of kosher salt and pulse until finely chopped, scraping down the sides. Turn the processor on and slowly add the olive oil through the feed tube. Spoon the pesto into a bowl and set aside. (The pesto can be stored in an airtight container for up to 1 week. It may discolor.)

1. Drop the corn into the water and blanch, turning, for 2 minutes. Transfer to a plate.
2. Brush and oil the grill grate. Grill the corn until tender and nicely covered with grill marks, turning often, about 5 minutes. Transfer to a plate.
3. Spread each ear of corn with some pesto and sprinkle with cheese. Serve right away.

Mexican Street CornMexican Street Corn