Barbecued Corn with Pesto Butter

[Guest guest]

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.