B.C. summer recipe: Grilled corn on the cob, with a Mexican twist

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      With B.C. corn season coming into focus, here’s a recipe for corn on the cob from Kelsey Moore, who is a registered dietitian and nutrition operations manager at B.C.'s Choices Markets.

      This recipe draws upon inspiration from Mexican cuisine, and can be served as a side dish.

      Grilled corn on the cob

      Serves: 4


      4 ears of sweet B.C. corn, shucked
      2 tbsp melted butter
      2 tbsp lime juice 
      2 tsp Tajín or Cajun seasoning 
      pinch of Himalayan black salt
      feta or white cheddar cheese (optional)


      Pre-heat grill to medium high, and heat for 10 minutes.
      Combine all ingredients in a bowl. 
      Using aluminum foil, place each cob on a piece of foil (enough to wrap the corn).
      Cover the corn with 1 tbsp of mixture, and wrap the corn tightly in the foil to ensure the liquid won't spill out. 
      Grill corn for 15 to 20 minutes, turning corn frequently (every 3 to 4 minutes) so that it cooks evenly.