Guest guest Posted May 11, 2010 Report Share Posted May 11, 2010 Barbecued Corn with Pesto Butter 75 g (2 3/4 oz) vegan margarine 1/3 cup basil pesto 4 corn cobs, husks and silks removed, halved crosswise cooking oil spray 4 teaspoons finely chopped sun-dried tomato 4 teaspoons chopped chives 1. Combine margarine and pesto in a small bowl. 2. Spray corn with oil. 3. Preheat a char-grill or barbecue to moderately high. Add corn; cook and turn for 7 to 8 minutes or until brown and tender. Transfer to a heatproof serving plate. 4. Brush hot corn with pesto butter, melt slightly. Turn corn to coat in butter mixture. 5. Sprinkle with tomato and chives. Serve. BUDGET TIP: Replace pesto with sweet chilli sauce. Serves 4. Quote Link to comment Share on other sites More sharing options...
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