Sweet and Spicy Grilled Corn
When summer corn is at its peak of freshness, this is a wonderful recipe to celebrate the bounty of the harvest.
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Prep time20 min![]()
Servings6
Ingredients
Plant-Based Honey Whipped Butter
- 1/2 cup (125 mL) Becel® Plant-Based Unsalted Bricks
- 3 tbsp (45 mL) liquid honey
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) black pepper
- 1/4 tsp (1 mL) cayenne pepper
Grilled Corn
- 6 ears fresh corn on the cob, husks and silks removed
- 1/3 cup (75 mL) grated Parmesan cheese
- 2 tbsp (30 mL) finely chopped fresh parsley
- 1/4 tsp (1 mL) hot pepper flakes
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Preheat grill to medium heat; grease grates well.
- Plant-Based Honey Whipped Butter: In medium bowl, using handheld electric mixer, beat Becel® bricks until light and fluffy. Beat in honey, salt, black pepper and cayenne until combined.
- Grilled Corn: Brush 1 tsp (5 mL) Plant-Based Honey Whipped Butter over each ear of corn.
- Grill, turning often, for 12 to 15 minutes or until lightly charred and tender. (The fresher and sweeter the corn, the less time it will take to grill.)
- Spread 2 tsp (10 mL) Plant-Based Honey Whipped Butter on each hot corn. Garnish with Parmesan, parsley and hot pepper flakes. Serve with remaining Plant-Based Honey Whipped Butter.
Adjust spice level of Plant-Based Honey Whipped Butter to suit your taste: use a pinch of cayenne pepper for mild, 1/4 tsp (1 mL) for medium or 1/2 tsp (2 mL) for spicy.
Store leftover Plant-Based Honey Whipped Butter in an airtight container in the refrigerator for up to 2 weeks. Spread on toast, bagels and muffins, or add to steamed veggies.
If desired, garnish also with 1/3 cup (75 mL) crispy fried onions: Toss 1 cup (250 mL) thinly sliced onion with 2 tbsp (30 mL) melted Becel® plant-based unsalted brick. Air-fry in batches at 375°F (190°C) for 10 to 15 minutes or bake on convection setting in 375°F (190°C) oven.
