Corn with Macadamia and Herb Butter

[Guest guest]

Corn with Macadamia and Herb Butter

 

 

4 corn cobs, husks and silks removed

1/4 cup macadamia nuts, toasted

50 g (2 oz) vegan margarine, at room temperature

1 tablespoon (4 tsp) cold water

2 tablespoons (8 tsp) finely chopped fresh garlic chives

1/4 cup flat-leaf parsley leaves, finely chopped

 

 

1. Half-fill a frying pan with water. Add a pinch of salt. Cover and

bring to the boil. Add corn. Cook for 10 minutes, covered, until

tender. Drain. Cut cobs into 4 pieces.

 

2. Process macadamia nuts in a food processor until ground.

 

3. Beat margarine and water until light and fluffy. Stir in nuts,

chives and parsley.

 

4. Arrange corn on a serving plate. Top with margarine and serve

immediately.

 

 

 

Serves 4.

 

 

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Per serve: 991 kJ; 17.9g fat; 7.8g sat fat; 3.1g fibre; 16.1g

carbohydrate; 3.2g protein; 32mg cholesterol; 90mg sodium.

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