Street Eats- Corn on the Cob

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This year in our vegetable garden we decided to try and grow corn. The corn used in this recipe is not that corn. But I am hopeful that we will get to eat our corn soon. This corn came from the Farmer’s Market the other day.

Corn on the cobCorn, which is commonly mistaken as a vegetable, is a whole grain and is the best when it comes from Ontario {not just because this is where i’m from, it’s almost a scientifically proven fact!} Corn can be cooked is a ton of different ways from roasting to baking to boiling -which, if you boil you can use the water after to add to soups or stocks for additional flavour. Non GMO corn is always best to ensure you are getting the highest quality nutrients.

Corn on the Cob

In June I was a volunteer at Veggie Fest Hamilton {If you have never been you HAVE TO GO- there are so many incredible vendors and speakers and the people are honestly the nicest people i’ve ever met!} ┬áSo anyway, as us volunteers were cleaning up one of the food vendors, Corn Stars, gave us all an ear of their special corn. This corn was to die for! I was hoping that they bottled up their topping so I could indulge everyday but they do not {yet} So I decided to play around with some flavours and see what I could come up with.

Corn on the Cob

The result is incredible! I am so happy with this recipe and I am even more excited for you to try it.

Here’s how to do it;


  • 5-6 ears of corn, with husks on
  • 1/4 cup of softened butter
  • 3 cloves of garlic, minced
  • A handful of chives, minced
  • 1/4 cup of mayo { I used Veganaise}
  • 1/4 cup crumbled feta {you could also use goat’s cheese if preferred}
  • Sprinkle of smoked paprika
  • Half a lime
  1. Take your corn one at a time and peel back the husks just to the end, leaving them intact.
  2. Immerse the ears into a bowl of cold water {you can tie the husks back so they don’t fall into the bowl} Soak for about 10 minutes then pat dry.
  3. In a small bowl mix your butter, garlic + chives and then spread onto your corn evenly. As you finish each one pull the husks back up, covered the kernels.
  4. Once all ears are covered, place onto a grill at MED temp and cook for about 15 minutes, turning a few times to evenly cook.
  5. Once they are done cooking, cut the end of the husk off and discard.
  6. Lay ears on a plate and then one by one cover in mayo, then feta, then smoked paprika, and then squeeze lime juice onto each.

You can play with all kinds of flavours here. If you are looking for a little spice, sub the smoked paprika for chilli powder.

Corn on the Cob

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