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Photo, Erik Putz.
6 ears corn, husks and silks removed
2 tbsp harissa paste
2 tbsp melted butter
2 tbsp chopped mint
PREHEAT barbecue to medium-high. Oil grill.
COOK corn turning every 2 min, until slightly charred, 8 to 10 min. Transfer to a platter.
COMBINE harissa paste and melted butter and brush on hot corn. Sprinkle with chopped mint.
Calories 201, Protein 5g, Carbohydrates 33g, Fat 8g, Fibre 4g, Sodium 132mg.