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Staff BBQ: Recipes From Our Summer Soirée

This week was extra special for the V.O.C. team, as we all got together on Wednesday night for a backyard BBQ / end of summer soirée! Emily, the lovely owner of V.O.C., hosted the BBQ at her stunning new house in Toronto! 

For most of the night we all got to relax; hanging out on the outdoor patio, munching on all the yummy food and catching up on everything we have going on - which we rarely have the chance to do! Sadly, we also had our last chance to say goodbye to our amazing Oakville manager, Marie, who is heading to Paris for school in September. We are going to miss her SO much! 

For this post, we wanted to let you in on a few dishes that were on our menu at the BBQ: Bean Salad and Mexican Style Corn on the Cob. 

We hope you enjoy!


Image from the


Mexican Style Corn on the Cob

  • 4 ears of corn

  • 1/2 cup of mayonnaise

  • 1/2 cups of sour cream

  • 1/4 cup of chopped cilantro (optional)

  • 1 cup of grated Parmesan cheese

  • 1 lime

  • Red chilli powder

  • Serves 4

    1. Remove husks of the corn and set corn on your BBQ to grill. Cook until lightly brown or grilled as desired.
    2. In a small bowl, mix the mayonnaise, sour cream, and cilantro together. 
    3. Once your corn is off the grill, spread the mayonnaise, sour cream and cilantro mix onto it, and use your lime to squeeze lime juice on top.
    4. When the corn is plated, sprinkle with Parmesan cheese and chill powder. 

    *This recipe idea came from


    Bean Salad

  • 2 cups of black beans
  • 2 cups of kidney beans
  • 2 cups of cannellini beans
  • 1 green pepper
  • 1 cup of corn kernels
  • 1 red onion (optional)
  • 1-2 tablespoons of lemon or lime juice
  • 1/2 cup of olive oil
  • 1/2 cup of red wine vinegar
  • 1 clove of garlic, crushed
  • Half a tablespoon of salt
  • Half a tablespoon of pepper
  • Serves 6-10

    1. In a large bowl, combine all beans, pepper, corn, and onion.

    2. Whisk lemon juice, olive oil, red wine vinegar, salt, pepper, and garlic together in a small bowl.

    3. Mix dressing and beans well. Cover the salad in saran wrap and place in the fridge for an hour or two.

    4. Serve cold right out of the fridge.

    *This recipe is a modification of the Mexican Bean Salad recipe on


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