SUBHEAD
O R A N G E RU B B E D C O R N Here’s a quick yet impressive way to serve your organic sweetcorn. Barbecued, then spiced up by rubbing juicy orange wedges in paprika and cumin. INGREDIENTS
METHOD
4 sweetcorn cobs
1. Simmer the sweetcorn cobs in a large pan of boiling water for 5 mins. Drain and set aside to dry slightly. 2. Barbecue the sweetcorn cobs for 15 mins, turning regularly till charred. Mix the spices and salt in a shallow bowl. 3. Cut your orange into wedges. Dip one wedge into the spices and rub it all over each barbecued cob, re-dipping regularly to top up the spices. Serve with the remaining orange wedges and the flat leaf parsley.
1 tsp paprika 1 tsp ground cumin ½ tsp salt 1 orange A handful of flat leaf parsley, roughly chopped
Serving Size: 4 Source: Abel & Cole
Aspire / Issue 08 / 95
