Grilled Marinaded Corn on the Cob

by Edward Daniel
Caption of Grilled Marinaded Cob. Image by Edward Daniel

Grilled Marinaded Corn on the Cob is one of those lush grilled corn on the cobs. I love this dish because of its simplicity and because sometimes I just want something appetising at a barbeque. This recipe is for two but simply increase the quantifies to match. The marinade can be used afterwards as a great accompaniment for your salad or sides.

Caption of Grilled Marinaded Cob. Image by Edward Daniel
Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2 corn on the cobs
  • 3tbs olive oil
  • 2tbs pomegranate molasses
  • ½ tsp sumac
  • ¼ tsp paprika
  • ½ lime juice


  1. Make the marinade by mixing all the ingredients together save the cobs. Place in a shallow baking tray large enough for a couple of cobs.
  2. Remove the leaves of the cobs. Dip and leave the cobs in the marinade overnight or for about 8 hours.  Baste at regularly and regularly turn over the cobs.
  3. Grill the cobs for about 10 minutes on each side or alternatively, bake in a pre-heated oven at gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius, for 20 minutes.
  4. Serve hot on its own or with some salad and potatoes.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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