Grilled Corn and Potato Wedges

Grilled Corn and Potato Wedges Grilled Corn and Potato Wedges A great way to cook starch and vegetables all in one dish – less mess!
A great way to cook starch and vegetables all in one dish – less mess!
  • 10 min prep
  • 35 minutes
  • 540 calories
  • $2.70
  • Gluten Free
  • Vegetarian

Ingredients


Makes: 4 - 6 servings
  • 2 Tbsp (30 ml) olive oil
  • 2 1/2 Tbsp (37,5 ml) Epicure Barbecue Rub, divided
  • 4 potatoes, scrubbed and cut into medium wedges
  • Sea Salt (Grinder), to taste
  • Black Pepper (Grinder), to taste
  • 1/4 C (60 ml) butter, at room temperature
  • 2 Tbsp (30 ml) or Sweet & Spicy Mustard
  • 3 ears of corn, husked and each cut into 3 pieces
  • 1 pkg (8 oz/ 227 gr) snow peas

Preparation


 
  • In a large mixing bowl, whisk oil and 2 Tbsp (30 ml) Barbecue Rub. Add potato and toss to coat. Season with Sea Salt and Pepper.
  • In a small bowl, blend butter, remaining Barbecue 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.
Nutritional Serving Size
Calories 540
Fat 8 g
Saturated Fat 8 g
Transfat 0 g
Cholesterol 30 mg
Sodium 230 mg
Carbohydrates 84 g
Fibre 10 g
Sugar 8 g
Protein 12 g

Shop this recipe...

Grip & Grab
$14.95
Basting Brush
$10.95
Sea Salt (Grinder)
$15.00
Black Pepper (Grinder)
$15.00