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Corn-On-The-Cob Seasonings

We can’t get enough corn on the cob. It is getting a bit out of control. Then this nifty twist took it to a whole new level.
  • 5 min
  • Prep time5 min
  • Servings1
recipe image Corn-On-The-Cob Seasonings

Ingredients

  • 1/2 cup (125 mL) Becel® Buttery Taste
  • Grilled or boiled corn on the cob
Energy (kcal)1016 kcal
Energy (kJ)4251 kJ
Protein (g)4.2 g
Carbohydrate incl. fibre (g)24.5 g
Carbohydrate excl. fibre (g)22.0 g
Sugar (g)8.7 g
Fibre (g)2.5 g
Fat (g)102.0 g
Saturated fat (g)14.6 g
Unsaturated fat (g)81.1 g
Monounsaturated fat (g)54.0 g
Polyunsaturated fat (g)27.1 g
Trans fat (g)1.4 g
Cholesterol (mg)0 mg
Sodium (mg)30 mg
Salt (g)11.70 g
Vitamin A (IU)6154 IU
Vitamin C (mg)8.5 mg
Calcium (mg)10 mg
Iron (mg)0.65 mg
Potassium (mg)370 mg

Instructions

  1. Spread 1 tsp. (5 mL) of one of the delicious mixtures below onto an ear of corn. Or, stir 1 tsp. (5 mL) of the mixture into 3/4 cup (175 mL) hot cooked whole kernel corn instead. Perfect for summer parties and barbecues!
  2. To keep these delicious seasonings, pour the mixture onto waxed paper with a spoon; fold the paper over the spread and gently shape a roll; roll completely into a tight cylinder. Twist the ends of waxed paper (like a hard candy wrapper) to seal the spread. Freeze for 4 hours or until the seasoning is ready to use.

Cheddar BBQ:1/4 cup (60 mL) shredded reduced fat cheddar cheese and 1 Tbsp. (15 mL) barbecue sauce.

Cheddar BBQ:1/4 cup (60 mL) shredded reduced fat cheddar cheese and 1 Tbsp. (15 mL) barbecue sauce.

Pesto:1/4 cup (60 mL) chopped basil, 2 Tbsp. (30 mL) grated Parmesan cheese, 1 clove garlic, finely chopped and a pinch ground black pepper. Speedy Shortcut: use 2 Tbsp. (30 mL) prepared pesto instead!

South Asian Street Corn: 2 tsp. (10 mL) sriracha sauce, 1 tsp. (5 mL) grated ginger, 1 clove garlic, finely chopped and 1/4 tsp. (1 mL)grated lime peel.

Gingery Asian Garlic: 1 scallion, finely chopped, 1 tsp. (5 mL) grated ginger, 1 tsp. (5 mL) low sodium soy sauce and 1 clove garlic, finely chopped.

Black Peppercorn Parmesan:1/2 cup (125 mL) grated Parmesan cheese and 1-1/2 tsp. (7 mL) freshly ground black pepper.

Garlic N’ Herb:2 Tbsp. (30 mL) finely chopped fresh herbs like parsley, thyme and rosemary and 1 clove garlic, finely chopped.

Tikka Masala: 2 Tbsp. (30 mL) finely chopped cilantro, 1 tsp. (5 mL) lemon juice, 1/2 tsp. (2 mL) garam masala, 1/4 tsp. (1 mL) smoked paprika, 1 scallion, finely chopped and 1 clove garlic, finely chopped.

Caesar:3 Tbsp. (45 mL) grated Parmesan cheese, 2 Tbsp. (30 mL) finely chopped parsley, 1 tsp. (5 mL) lemon juice, 1/4 tsp. (1 mL) grated lemon peel, 1/2 tsp. (2 mL) minced garlic and 1/4 tsp. (1 mL) anchovy paste.

Maple Dijon: 1 Tbsp. (15 mL) maple syrup and 1 Tbsp. (15 mL) whole grain mustard.

Spiced Curry:2 Tbsp. (30 mL) finely chopped cilantro, 1 tsp. (5 mL) curry powder, 1 tsp. (5 mL) lime juice, 1/4 tsp. (1 mL) grated lime peel and a pinch ground cayenne.

Blue Cheese & Herb:1/4 cup (60 mL) crumbled blue cheese, 2 Tbsp. (30 mL) finely chopped parsley and a pinch ground black pepper.

Chili & Lime: 1/4 tsp. (1 mL) lime zest, 1 Tbsp. (15 mL) lime juice and 2 Tbsp. (30 mL) chili powder.

*Becel Gold in Quebec.