This is the first recipe in the series Well-Seasoned with @mummylentil, a series of recipes with a focus on seasonal eating as a way to keep meals cheap and reduce the impact on the environment.
Now is the perfect time to soak up the last warm days with a barbecue and, as corn-on-the-cob is coming into season, this recipe is the perfect accompaniment to a chargrilled spread. You can of course cook the corn in a frying pan or even a griddle pan, but there’s nothing quite like cooking over hot coals!
- 3 corn-on-the-cob
- 3 spring onions (thinly sliced on a diagonal angle)
- A handful of coriander (leaves stripped from the stems and left whole)
- 1 tbsp tomato puree
- 1 tsp smoked paprika
- 1 ½ tsps cumin
- 1 tsp chilli flakes
- ½ tsp salt
- 1 tbsp lime juice
- 1 tbsp olive oil
- Place the corn-on-the-cob on the barbecue (or in a hot pan with a small spoon of vegan spread) and cook for 10-15 minutes, turning frequently. Allow the corn to char slightly but make sure not to burn it.
- In a bowl, make the dressing by mixing together the tomato puree, smoked paprika, cumin, chilli flakes, salt, lime juice and olive oil until they form a smooth paste. Taste and adjust the flavours to your liking.
- Once the corn has cooked, stand the cobs on one end and use a sharp knife to carefully shave off the kernels.
- Place the corn, chopped spring onion and the coriander leaves in a bowl and toss with the harissa dressing.
- Serve at room temperature.
If you liked this recipe from Mummy Lentil, check out their vegan creamy tahini mushrooms recipe, and check out their Instagram below for more great vegan eats, especially this BBQ za’tar and pickled lemon aubergine.