Orange Rubbed Corn

Source: Abel & Cole

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

4 sweetcorn cobs

1 tsp paprika

1 tsp ground cumin

½ tsp salt

1 orange

A handful of flat leaf parsley, roughly chopped

METHOD

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.

Serving Size: 4

Aspire / Issue 08 / 95