Grilled Corn and Potato Wedges
Low-sodiumSugar ConsciousDinnerLunchVegetarianGluten-freeSide DishesCanada DayIndependence DayBBQFather’s Day
A great way to cook starch and vegetables all in one dish – less mess!
Ingredients
- 2 tbsp olive oil
- 2 1⁄2 tbsp BBQ Chicken & Rib Rub or Taco Seasoning, your choice, divided
- 4 potatoes, scrubbed and cut into medium wedges
- Sea Salt, to taste
- Black Pepper, to taste
- 1⁄4 cup butter, at room temperature
- 2 tbsp Honey Mustard
- 3 ears of corn, husked and each cut into 3 pieces
- 1 pkg (8 oz/ 227 g) snow peas
Preparation
- In a large mixing bowl, whisk oil and 2 tbsp BBQ Chicken & Rib Rub. Add potato and toss to coat. Season with Sea Salt and Pepper.
- In a small bowl, blend butter, remaining BBQ Chicken & Rib Rub and Honey Mustard. Set aside.
- Preheat barbecue to medium-high.
- Place potatoes and corn in a rectangular mesh grilling pan and grill for 10 minutes, turning with Grip & Grab and shaking pan often. Add peas and grill until potatoes and corn are cooked through and lightly charred, 20–25 minutes total.
- Using basting brush, brush corn with Honey Mustard Butter and serve.
Epicure Products Used
Nutritional Information
Per serving: Calories 540, Fat 8 g (Saturated 8 g, 0 0 g), Cholesterol 30 mg, Sodium 230 mg, Carbohydrate 84 g (Fiber 10 g, Sugars 8 g), Protein 12 g.