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Charred BBQ sweetcorn with smoked salt, harissa and coriander butter

This recipe from Maldon Salt is a great addition to your summer BBQ.

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Ingredients

200 g unsalted vegan butter / margarine, softened

2 tbsp harissa

A small handful coriander, finely chopped

1 tsp Maldon smoked salt

5 x corn on the cob

Instructions

1

In a small bowl prepare the flavoured butter by mixing together the softened butter, harissa,
chopped coriander and smoked Maldon salt.

2

Heat up the BBQ or alternatively you can use a griddle pan. Use a pastry brush to cover the corn with
the butter and then place them onto the BBQ and cook for 4 – 5 minutes on each side until the corn
is bright yellow and cooked, with charred areas.

3

Once the corn is cooked, brush with a little extra of the butter and a final sprinkling of Maldon
smoked salt – serve straight away.

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Jewish Vegetarian Society
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