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Photo for - Corn Veggie Cornucopia

Corn Veggie Cornucopia

A colourful celebration of seasonal vegetables virtually singing with freshness and flavour.

  • Yields: 12 Servings
  • Preparation: 26 minutes

Ingredients

  • 1 cup (250mL) carrots, diagonally sliced
  • 2 cups (500mL) cauliflower florets
  • 2 cups (500mL) corn kernels, cooked
  • 2 cups (500mL) sugar snap peas, trimmed
  • 1 cup (250mL) sweet red pepper, julienned

Instructions

  1. Place carrots in steamer and set over boiling water; cook for 5 minutes.
  2. Add cauliflower; steam for 7 minutes.
  3. Add corn and snow peas; steam for 2 minutes.
  4. Add red pepper; steam for 2 minutes. Transfer vegetables to serving bowl.
  5. Add butter and toss until melted and vegetables are well coated.
Gay Lea Flavoured Butter: Ginger Lime
  • Combine ¼ cup (50 mL) Gay Lea Spreadables Butter with 1 tbsp (15 mL) grated fresh gingerroot, 1 clove garlic, minced, 1 tbsp (15 mL) lime juice and a pinch of red pepper flakes.
Photo of - Corn Veggie Cornucopia

Ingredients

  • 1 cup (250mL) carrots, diagonally sliced
  • 2 cups (500mL) cauliflower florets
  • 2 cups (500mL) corn kernels, cooked
  • 2 cups (500mL) sugar snap peas, trimmed
  • 1 cup (250mL) sweet red pepper, julienned

Products Used