Corn on the cob may not be the main reason we get excited about BBQ season, but when combined with our fiery Harissa, lime and coriander, they too can enjoy their moment in the sun.
Serves 4 as a side
INGREDIENTS
4 corn on the cob with husks
4 tbsp Greek yoghurt
2 tsp Harissa
1 tsp salt
1 lime, zest and juice
1 tbsp chopped coriander
When you are ready to get cooking, fire up the BBQ. If you don’t have one, an oven or griddle pan works just as well.
If using a griddle pan, heat until smoking hot before adding the corn in their husks, turning every so often for a total of about 15 minutes. If using the oven, preheat to 220c and cook the corn for about 15 minutes.
Once cooked, peel back the husk and brush the cobs with the Greek yoghurt mix
Sprinkle the chopped coriander on top and squeeze on some more lime before serving.
4 tbsp Greek yoghurt
2 tsp Harissa
1 tsp salt
1 lime, zest and juice
1 tbsp chopped coriander
METHOD
Soak the corn – husks and all – in cold water for 30 minutes before cooking
Mix the Greek yoghurt with the lime zest and juice, salt and Harissa.
Mix the Greek yoghurt with the lime zest and juice, salt and Harissa.
When you are ready to get cooking, fire up the BBQ. If you don’t have one, an oven or griddle pan works just as well.
If using a griddle pan, heat until smoking hot before adding the corn in their husks, turning every so often for a total of about 15 minutes. If using the oven, preheat to 220c and cook the corn for about 15 minutes.
Once cooked, peel back the husk and brush the cobs with the Greek yoghurt mix
Sprinkle the chopped coriander on top and squeeze on some more lime before serving.