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  • Prep
    5 min
  • Total
    5 min
  • Servings
    6

Grilled Corn, 4 Ways

Ingredients

Lime and Smoked Paprika

¼ cup (60 mL) room temperature Saputo salted butter  

1 tsp (5 mL) smoked paprika

Zest from one lime

Freshly ground black pepper

Coriander and Cumin

¼ cup (60 mL) sour cream

½ tsp ground cumin

Saputo Taco & Nacho shredded cheese, sufficient quantity

Fresh coriander leaves

Pesto and Pine Nuts

¼ cup (60 mL) pine nuts

Pesto

Saputo shredded Parmesan cheese, sufficient quantity

Cayenne and Chives

¼ cup (60 mL) mayonnaise

½ tsp (2 mL) cayenne pepper

Saputo Fetos cheese, sufficient quantity

Chives, minced

Directions

Lime and Smoked Paprika

Using a fork, combine all ingredients. Spread the mixture over grilled corn cobs, then sprinkle with additional lime zest. Serve immediately.

Coriander and Cumin

In a small bowl, combine the sour cream and cumin. Spread the mixture over grilled corn cobs, then sprinkle with Saputo Taco & Nacho shredded cheese and fresh coriander leaves. Serve immediately.

Pesto and Pine Nuts

In a small skillet over low heat or in the oven at a low temperature, toast the pine nuts while keeping an eye on them at all times so they don’t burn. Spread pesto over grilled corn cobs, then sprinkle with Saputo shredded Parmesan cheese and toasted pine nuts. Serve immediately.

Cayenne and Chives

In a small bowl, combine the mayonnaise and the cayenne pepper. Spread the mixture over grilled corn cobs, then sprinkle with crumbled Saputo Fetos cheese and minced chives. Serve immediately.