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Prep
- 5 min
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Prep
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- Total
- 5 min
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- Serving
- 6
Grilled Corn, 4 Ways
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Taco Nacho Shredded Cheese
Taco night made easy. This delicious blend of Pizza Mozzarella, Cheddar and Monterey Jack cheese with jalapeño peppers is slightly spicy yet creamy. It melts easily making it the perfect for tex-mex dishes.
Ingredients
Lime and Smoked Paprika
- ¼ cup (60 mL) room temperature 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 Feta cheese, sufficient quantity
- Chives, minced
Directions
Lime and Smoked Paprika
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Using a fork, combine all ingredients. Spread the mixture over grilled corn cobs, then sprinkle with additional lime zest. Serve immediately.
Coriander and Cumin
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In a small bowl, combine the sour cream and cumin. Spread the mixture over grilled corn cobs, then sprinkle with Taco & Nacho shredded cheese and fresh coriander leaves. Serve immediately.
Pesto and Pine Nuts
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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 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 Feta cheese and minced chives. Serve immediately.
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