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Corn on the Cob with Scallion Pesto
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Authored By: Polly Pitchford, Full Spectrum Health™
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No need for butter ever again!
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Diet Types: Dairy Free, Vegan, Vegetarian
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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
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Serves: 4
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Cooking Time: Under 15 minutes |
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| 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. |
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 4
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| Amount Per Serving |
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Calories 209
Calories from Fat 130
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% Daily Value*
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| | 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% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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