Grilled Corn, 4 Ways Recipe

Name: Grilled Corn, 4 Ways
Prep time: 5 min
Total time: 5 min
Yield: 6
Ingredients: ¼ cup (60 mL) room temperature salted butter; 1 tsp (5 mL) smoked paprika; Zest from one lime; Freshly ground black pepper; ¼ cup (60 mL) sour cream; ½ tsp ground cumin; Saputo Taco & Nacho shredded cheese, sufficient quantity; Fresh coriander leaves; ¼ cup (60 mL) pine nuts; Pesto; Saputo shredded Parmesan cheese, sufficient quantity; ¼ cup (60 mL) mayonnaise; ½ tsp (2 mL) cayenne pepper; Saputo Feta cheese, sufficient quantity; Chives, minced

Ingredients

¼ cup (60 mL) room temperature salted butter
1 tsp (5 mL) smoked paprika
Zest from one lime
Freshly ground black pepper
¼ cup (60 mL) sour cream
½ tsp ground cumin
Saputo Taco & Nacho shredded cheese, sufficient quantity
Fresh coriander leaves
¼ cup (60 mL) pine nuts
Pesto
Saputo shredded Parmesan cheese, sufficient quantity
¼ cup (60 mL) mayonnaise
½ tsp (2 mL) cayenne pepper
Saputo Feta cheese, sufficient quantity
Chives, minced

PREP TIME 5m	TOTAL TIME 5m
YIELD 6

Instructions

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

Dinner