Summer is swiftly approaching, and you know what that means… it’s BBQ season!
A new season calls for new recipes, and sometimes, new bloggers as well! We are Sophia and Tim, current UBC Dietetics students with a love for food, health, and writing. We have commandeered Carolyn’s blog for today so she can pull up a lawn chair, grab a cold drink and relax because we’ve got this recipe covered!
One of our all-time favourite items to grill on the BBQ is corn on the cob. Tasked with busy lifestyles while always looking for affordable options, we value our resources yet still want to deliver an original product that will garner attention at the table. Are you able to relate? Grilling corn provides an impressive yet simple and budget-friendly opportunity to develop exciting flavors that are sure to impress. A hot grill, a brush, some fresh cobs, and basic pantry items are all you need.
Fresh corn is a healthy option that you can feel good about eating. One medium ear of whole corn kernels contains around 3 grams of fibre (12% of your daily value), most of which is present as gut-nourishing insoluble fibre. The yellow variety is also a good source of two antioxidants, lutein and zeaxanthin, which have been shown to benefit eye health. Combined with its abundance of various vitamins and minerals, consuming whole corn kernels can contribute to the maintenance of good health.
The nutrition and flavour profiles of corn are some of the reasons why it is a common staple food in many cultural diets. Corn possesses a multitude of applications in cuisine, from polenta and tortillas to succotash and of course, to corn on the cob. This global versatility has inspired us to jazz up the everyday buttered corn on the cob with international flavours using items easily found in your pantry.
Get cooking outside of the kitchen with these a-MAIZE-ing, seasoned summer corn on the cob recipes and feel confident knowing you’ll please every taste bud!
Fun Fact: Corn can actually be classified as a vegetable, fruit, and grain, depending on its maturity when harvested.
Recipes, writing and photos by dietietic students Timothy Lau and Sophia Kalil