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Photo, Erik Putz.
6 ears of corn, husks and silk removed
1/3 cup jarred pesto
1/2 cup grated parmesan
PREHEAT barbecue to medium-high. Oil grill.
COOK corn turning every 2 min, until slightly charred, 8 to 10 min. Transfer to a platter.
BRUSH corn with pesto and sprinkle with grated parmesan.
Calories 241, Protein 8g, Carbohydrates 31g, Fat 12g, Fibre 4g, Sodium 196mg.
Excellent source of folate.