• Prep: 10 Mins / Cook: 15 Mins
  • Serves 4
  • easy

Dig into these buttery cobs bursting with juicy sweet and smoky goodness!

Gluten Free Dairy Free Under 30 mins

Ingredients

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  • Corn on the Cob Corn on the Cob 4 cobs 4 cobs
  • Vegan Butter Vegan Butter 1 tbsp 1 tbsp
  • Table Salt Table Salt 1 tsp 1 tsp
  • For the dressing:
  • Olive Oil Olive Oil 60ml 1/4 cup
  • Fresh Parsley Fresh Parsley handful handful
  • Red Chili Flakes Crushed Chillies 1 tsp 1 tsp
  • Red Onion Red Onion 1 1
  • Agave Nectar Agave Nectar 1 tsp 1 tsp
  • Lime Lime 1 1
  • Garnish:
  • Black Olives Black Olives 40g 1/3 cup
  • Leek Leek 1 1

Instructions

  1. 1.Note: this recipe uses leek ash as a garnish. Leek ash should be prepared in advance of cooking and will keep for upto 3 days. To make it – wash the leek and use the green section of the vegetable. Put the leek on a lined baking tray and cook in the oven at 200C for 60-90 minutes. When the time is up, remove from the oven, let cool and then with your hands break the leek into ashy pieces.
  2. 2.Pre-heat the oven to 200C.
  3. 3.Cut the corn cobs into halves. Line a baking tray and place the cobs onto the tray and brush with butter and a sprinkling of salt. Place into the oven and cook for 10-15 minutes.
  4. 4.Peel and finely dice the red onion.
  5. 5.Wash and finely chop the parsley.
  6. 6.In a mixing bowl add the onion and parsley. Mix with olive oil, crushed chilli flakes, agave and the juice of 1 lime.
  7. 7.Now remove the corn from the oven, and set aside to cool.
  8. 8.Then serve the corn with the dressing, olives, some extra limes and a scattering of the pre-prepared leek ash.

Nutritional Information

  • Calories:
    250
  • Fat:
    17g
  • Sodium:
    43mg
  • Carbs:
    26g
  • Sugar:
    6g
  • Protein:
    3g

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