Corn-On-The-Cob Topping Twisters

Start with 1/2 cup (125 mL) Becel Buttery Taste margarine* and mix in your choice of the tasty additions below. Spread 1 tsp (5 mL) onto a grilled or boiled ear of corn. Or, stir 1 tsp (5 mL) into 3/4 cup (175 mL) hot cooked whole kernel corn instead. Perfect for summer parties and barbecues! To store these delicious spreads, spoon the mixture onto a wax paper; fold paper over spread and gently shape into a log; completely roll into a tight cylinder. Twist the ends of the wax paper (like a hard candy wrapper) to seal the spread. Freeze 4 hours or until ready to use. Please see below for additional ingredients required for each topping option: For Cheddar BBQ: Add 1/4 cup (60 mL) shredded reduced fat cheddar cheese and 1 Tbsp (15 mL) barbecue sauce For Pesto: Add 1/4 cup (60 mL) chopped basil, 2 Tbsp (30 mL) grated Parmesan cheese, 1 clove garlic, finely chopped and a pinch ground black pepper. Speedy Shortcut: Use 2 Tbsp (30L) prepared pesto instead! For South Asian Street Corn: Add 2 tsp (10 mL) sriracha sauce, 1 tsp (5 mL) grated ginger, 1 clove garlic, finely chopped and 1/4 tsp (1 mL)grated lime peel For Gingery Asian Garlic: Add 1 scallion, finely chopped, 1 tsp (5 mL) grated ginger, 1 tsp (5 mL) low sodium soy sauce and 1 clove garlic, finely chopped For Black Peppercorn Parmesan: Add 1/2 cup (125 mL) grated Parmesan cheese and 1 1/2 tsp (7 mL) freshly ground black pepper For Garlic and Herbs: Add Garlic N' Herb: 2 Tbsp (30 mL) finely chopped fresh herbs like parsley, thyme and rosemary and 1 clove garlic, finely chopped For Tikka Masala: Add 2 Tbsp (30 mL) finely chopped cilantro, 1 tsp (5 mL) lemon juice, 1/2 tsp (2 mL) garam masala, 1/4 tsp (1 mL) smoked paprika, 1 scallion, finely chopped and 1 clove garlic, finely chopped For Caesar: Add 3 Tbsp (4 5mL) grated Parmesan cheese, 2 Tbsp (30 mL) finely chopped parsley, 1 tsp (5 mL) lemon juice, 1/4 tsp (1 mL) grated lemon peel, 1/2 tsp (2 mL) minced garlic and 1/4 tsp (1 mL) anchovy paste For Maple Dijon: Add 1 Tbsp (15 mL) maple syrup and 1 Tbsp (15 mL) whole grain mustard For Spiced Curry: Add 2 Tbsp (30 mL) finely chopped cilantro, 1 tsp (5 mL) curry powder, 1 tsp (5 mL) lime juice, 1/4 tsp (1 mL) grated lime peel and a pinch ground cayenne For Blue Cheese & Herb: Add 1/4 cup (60 mL) crumbled blue cheese, 2 Tbsp (30 mL) finely chopped parsley and a pinch ground black pepper For Chili & Lime: Add 1/4 tsp (1 mL) lime zest, 1 Tbsp (15 mL) lime juice and 2 Tbsp (30 mL) chili powder