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Ingredients

• 8 ears of unhusked corn
• For the cilantro pesto:
• 1/2 cup cilantro leaves, large stems removed
• 2 tablespoons freshly squeezed lime juice
• 1 garlic clove, peeled, and grated on a Microplane grater
• 1 teaspoon kosher salt
• 1 teaspoon finely ground fresh black pepper
• 1/4 cup canola or vegetable oil
• 1/4 extra virgin olive oil
• 4 limes, each cut into 4 to 6 wedges
• Fleur de sel
• 16 tablespoons (8 ounces) unsalted butter, cut into pats

Description

Serious Eats