use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Click to read more about this recipe
Includes

FREE recipes delivered to your inbox!

Sign up

FREE recipes delivered to your inbox!

Discover the secret to better-for-you baking and cooking. Start getting our newsletter today!

 

Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

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.

Be the first to rate this

Has average rating

Total rating count

  • 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

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

How would you rate this recipe?