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Barbecued corn with paprika and almond butter
Barbecued corn with paprika and almond butter
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Elevate grilled corn with smoky paprika and creamy almond butter.
Ingredients:
  • 8 corn cobs
  • 60g (1/3 cup) blanched almonds
  • 24.00 gm tahini
  • 5.00 gm sweet paprika
  • Sea salt, to serve
Instructions:
  • Secure corn husks at the top using unwaxed white kitchen string. Place in a large bowl and submerge in cold water. Let it soak for 10 minutes.
  • Heat a non-stick frying pan over medium-high heat. Add almonds and cook for about 3 minutes, tossing occasionally until golden. Allow to cool for 10 minutes, then roughly chop.
  • In a medium bowl, mix together almonds, butter, tahini, and paprika. Season with salt and pepper to taste.
  • Preheat the barbecue grill to medium-high heat. Grill the corn, turning occasionally, for 15-20 minutes or until it is cooked through.
  • Prepare the corn by husking and removing the silk. Then, coat the cobs with a mixture of paprika and almond butter before finishing with a sprinkle of sea salt for a flavorful twist before serving.

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