|
|
Corn on the Cob with Scallion Pesto
|
 |
|
Authored By: Polly Pitchford, Full Spectrum Health™
|
|
No need for butter ever again!
|
 |
|
Diet Types: Dairy Free, Vegan, Vegetarian
|
|
|
Ingredients:
4 scallions, chopped1 large clove garlic, chopped1/8 teaspoon black pepper4 ears corn on the cob, shucked1/4 cup extra virgin olive oil1/4 teaspoon salt-free seasoning
|
|
|
Serves: 4
|
|
|
Cooking Time: Under 15 minutes |
|
| Instructions: |
| Boil corn on the cob in plenty of water for 10 minutes. Drain.
Meanwhile, make pesto by blending scallions, extra virgin olive oil, garlic, and seasonings in a blender until smooth.
When corn is drained, use a pastry brush or the back of a spoon and spread pesto over the corn. Serve hot. |
|
|
Nutrition Facts
Serving Size: 1
Servings per Recipe: 4
|
| Amount Per Serving |
|
Calories 209
Calories from Fat 130
|
|
|
% Daily Value*
|
| | Total Fat 14g | 22% | | | Saturated Fat 2g | 10% | | | Mono Fat 10g | | | | Sodium 16mg | 1% | | | Total Carbs 21g | 7% | | | Dietary Fiber 2g | 10% | | | Protein 3g | | | | Iron | 5% | | | Calcium | 1% | | | Vitamin B-6 | 5% | | | Vitamin C | 9% | | | Vitamin E | 9% | | | Vitamin A | 1% | | | Selenium | 1% | | | Manganese | 10% | | | Copper | 5% | | | Zinc | 3% | | | Pantothenic acid | 7% | | | Niacin | 6% | | | Riboflavin | 6% | | | Thiamin | 13% | | | Folate | 11% | | | Potassium | 7% | | | Phosphorus | 9% | | | Magnesium | 7% |
|
|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
|
|
|
|
