Summer Weekends are made for BBQs, and BBQs call for some delicious treats. The focus of an outdoor meal is often the main course – what protein is being marinated, grilled, and topped. However, side dishes are just as important! They round out, balance, and complete a meal, and side dishes are where you’ll often find some of our favourite summer veggies. These two recipes are quick, easy, and delicious. They feature lots of herbs and spices for huge hits of flavour while also keeping the amount of salt to a minimum. And despite their difference in colour, shape, and size, sweet corn and green beans actually have quite a lot in common! Both summer veggies boast generous amounts of Vitamin C and fibre, which means you’ll feel full and satisfied with them on your plate. Pair these dishes with some freshly grilled chicken breasts or sausages and you’ve got one tasty meal!
Sweet & Smoky Corn on the Cob
6 cobs sweet corn, husked
½ cup butter, softened
2 teaspoons paprika
2 teaspoons chili powder
1 teaspoon garlic powder
½ teaspoon granulated sugar
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons lime juice
Bring a pot of water to a boil on the stove top.
Mix together the softened butter, spices, and lime juice until well combined.
Once the water comes to a boil, place the husked corn cobs in and cook for 3 minutes.
Remove the corn from the pot and carefully pat dry.
Transfer the corn to a preheated grill, then slather with the butter & spice mixture.
Grill for an additional 2-3 minutes, until the butter is melted and the spices have seeped into the corn.
Serve with a wedge of lime and enjoy!
Parmesan Garlic Green Beans
1 lb. green beans
1 tbsp cooking oil
1/2 teaspoon salt
2 garlic cloves, minced
½ cup water
½ teaspoon red pepper flakes
¼ cup parmesan cheese
¼ cup whole wheat bread crumbs
Rinse the beans, shake them dry, and trim off their stems.
Mix together the red pepper flakes, cheese, and bread crumbs. Set aside until later.
Heat the oil in a pan over medium-high heat until shimmering. Add the beans and saute for about 5 minutes, stirring frequently until the beans are bright and glossy.
Add the garlic and salt, then continue to cook for an additional 30 seconds. Be sure to stir constantly!
Add the water to the pan and cover immediately. Cook, covered, for another 1 – 2 minutes, until the beans are bright green and crisp tender.
Add the cheese mixture to the pan and mix until the beans are coated.
Serve and enjoy!
Recipes created by Alex Chesney, RD