Get your pecker around something long and cone shaped. And, bite.
Grilled sweet corn kernels marinaded in pomegranate molasses with citcusy sumac, sweet paprika and lime juice; Grilled Marinaded Corn.
This dish will burst your beliefs that vegan food can’t be super tasty.
Make this:
- When you’ve got the mates over for a barbeque and corn on the cobs that’ll get them gushing for more is the outcome you seeking
- When you’ve just come from a shopping spree with the kiddies and you need a quick and easy that’ll have them satiated
- When you’ve had a tough day a work, it’s blistering outside and a wholesome dish that’ll have you gratified as you relax on the sofa
Grilled Marinaded Corn was inspired when holding a barbeque for friends on a hot sunny day with boisterous kids running around.
Although, sweetcorn is a sub-tropical plant it grows in Britain and is harvested towards end of September to October. Sweetcorn is a variety of maize but grown for human consumption. It has its origins in Ancient Mexico when farmer cultivated the kernels (seeds) evolving them to how they are now; long coned-shaped cobs with sweet tasting kernels. Such sweetcorn can be eaten directly from the cob.
Love.
Edward x
Ingredients
- 3 corn on the cobs
- 4tbs olive oil
- 3tbs pomegranate molasses
- ½ tsp sumac
- ¼ tsp sweet paprika
- ½ lime, juice
Instructions
- 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.
- 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.
- 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.
- Serve hot on its own or with some salad and potatoes.
