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
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.