Grilled sweet corn kernels marinated in pomegranate molasses with citcusy sumac, sweet paprika and lime juice; Grilled Marinated Corn.
Get your pecker around something long and cone shaped. And, bite.
This dish will burst your beliefs that vegan food can’t be super tasty.
- 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 Marinated 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.
This marinated corn is vegan.
What equipment to use
For this recipe, I suggest:
What to do next
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My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.