Corn-On-The-Cob Seasonings
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Prep time5 min![]()
ServingsPortions 1
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
- 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!
- 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.
