Feast Norfolk Magazine
By Sara Matthews
Visit www.sarabynature.com
Visit www.sarabynature.com
Recipe published in Feast, Issue 18 – July/Augst 2017
Makes enough for 6
INGREDIENTS
6 prepared corn cobs
Juice of 1 lime
1/2 tsp of ground coriander
1/2 tsp of ground cumin
1tsp of smoked paprika
Juice of 1 lime
1/2 tsp of ground coriander
1/2 tsp of ground cumin
1tsp of smoked paprika
1/2-1tsp of chilli powder
1/2 tsp of garlic granules;
11/2 tsp of gluten free wholegrain mustard
1/2 tsp of sea salt
A good grind of fresh ground black pepper
1/2 tsp of garlic granules;
11/2 tsp of gluten free wholegrain mustard
1/2 tsp of sea salt
A good grind of fresh ground black pepper
Method
Preheat the grill to a medium to high heat or lightly oil your barbecue to stop the corn from sticking. Mix together all the ingredients and brush them evenly over the corn to completely coat all. Place under the grill or on the barbecue and cook for a couple of minutes on each side, until cooked
all around and slightly charred
