Spicy Spread

No, I’m not being dirty…this time. This is a spicy margarine spread that I made for an awesome side dish the other day. It was a nice step away from the usual and perfect for compliment a delicious fall time veggie: corn! Oh glorious corn! This is the last month for farmer’s market around here so I’ve been taking advantage of all that fresh local corn. I used this on a lovely sweet yellow corn, num! I think its extra great that the spread turns into such a fall festive colour too. Check it out!

  • 2-3 tbl light cooking margarine
  • 1 red hot chili pepper (not the band…that would just get gruesome)
  • 1 tsp fresh basil, chopped
  • ground pepper to taste
  1. Remove the seeds and top of the pepper. Chop very fine.
  2. Combine all ingredients in a bowl or ramekin until it looks like above. Allow to sit at room temp for 10 minutes before using.

This makes about 4 tbl of spicy spread. Each tbl contains 22 calories, 1 gram fat and .2 gram of fibre. To use this spread I covered a cob of sweet yellow corn and grilled the corn for 20-30 minutes on low or medium heat. I specifically wanted that slight char and smoky taste. I basted one side, cooked, flipped halfway through cooking and basted the other side. The end result on the cob:

Mmmmm. For more civilized eating the corn can be cut off the cob carefully to give you something more like this:

Either way it remains tasty! A great side dish during this harvest season. The best part is, everything except the margarine was obtained from my local farmers market. Hurray!

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