This recipe is part of the Vegan BBQ Extravaganza, to see the whole story click here.
Corn on the cob is probably one of the most basic BBQ foods out there. But that doesn’t change the fact that it’s one of the most delicious and you don’t even need to slap any butter on it. This recipe comes with a yummy smoky tahini sauce that goes perfectly with anything bbq, not just corn on the cob. However my favorite part of this recipe is grilling the corn with the husks still on, it just makes them so much more juicy and delicious.
- 4 corncobs
- 2 tsp spicy paprika
- 3 tbsp tahini
- 1/2 tsp smoked paprika
- juice of 1/2 a lemon
- 1 tsp liquid smoke
- 1 tbsp tomato paste
- salt to taste
- about 4 tbsp of water
- Place the corncobs on he grill with the husks on and grill for about 10 mins or until the corn is tender. Alternatively you can bake them in the oven at about 180C.
- In the mean time whisk all the remaining ingredients except for the spicy paprika together in a smoke bowl.
- Once the corncobs are done drizzle first with the spicy paprika and then serve with the smoky tahini sauce on the side.