We love corn and know that it's available from the farmer's market, freshly picked from the fields not too far from my home, we seem to be eating these cobby kernels for dinner in place of our regular grains. But for those of us co-habitating among little people who are dentally challenged with missing and loose teeth, corn-on-the-cob can be quite trying. So we make corn coins.
Simply cut into one-inch thick slices, these little veggie disks take on the shape of a large coin (or Canadian toonie). They can be boiled in a pot of hot water on the stove or placed in an aluminum foil packet. Traditionally seasoned with melted butter and salt and pepper, I also like to add cajun seasoning or herbs de provence to my corn packets.
Finally...a corn-on-the-cob that all family members, especially the toothless ones, can enjoy.
- 4 ears corn on the cob
- 2 tablespoons butter
- 2 tablespoons cajun seasoning or herbs de provence
- salt and pepper
- aluminum foil
Husk the corn (give this job to your kids - mine love it). Using a sharp knife, slice the corn into 1 inch thick coins. Place in the centre of a sheet of aluminum foil. Divide the butter into four - six squares and scatter over the corn. Season with cajun spice (or herbs de provence) and salt and pepper. Fold up the sides of the foil and seal shut.
Place on the BBQ and grill for 10-15 minutes.