Pepita and Pea Shoot Pesto with Grilled Corn

From chef-in-residence Molly, here’s a farm-fresh take on Elote, or Mexican street corn. Instead of the usual crema-based coating, you’ll blend up a pepita (pumpkin seed) pesto, made with feta cheese, and a little heat from a jalapeño (or serrano) pepper.

Ingredients (Pesto):

• 2 cups peashoots

• ½ cup feta cheese, plus more for garnish

• ½ cup mayo

• ¾ cup pepitas

• 1 serrano or jalapeño pepper (start with half and add more to taste)

• 1 garlic clove

• 1 teaspoon salt

• Juice of 1 lime

• Cilantro microgreens (for garnish)

Instructions:

1. Prep the pepper: Chop the pepper into pieces (remove seeds for less heat).

2. Make the pesto: Add all pesto ingredients to a blender or food processor.

   • Use a blender for a smoother sauce.

   • Blend on medium-low or use a food processor if you prefer more texture.

3. Grill the corn:

   • Heat grill to 400°F.

   • Grill corn for about 8 minutes, turning occasionally to char on all sides.

4. Assemble:

   • Generously spread pesto over grilled corn.

   • Sprinkle with crumbled feta and some of cilantro microgreens.

Notes & Variations:

• Try it off the cob. Cut kernels off the cob and toss with pesto for a flavorful side salad.

• If you don’t like corn, use the pesto as a sandwich spread, to drizzle over grilled or roasted veggies, or swirl into pasta.

• If you’re craving a more traditional pesto, simply omit the pepper and substitute parmesan for feta, olive oil for mayo, and lemon for lime.

Area 2 Farms for Locals

Your food should be equally accessible and nutritious. Which is where we come in. At Area 2 Farms, we grow fresh organic produce within 10 miles of you.