Baked corn on the cob with vegan tahini sauce
Quick and easy recipe for tasty baked corn on the cob
Servings: 2 servings
Const: low
Ingredients
- 2 cobs peeled and washed
To marinate the cobs
- 1 Tbsp Olive oil
- 1 tsp paprika powder
- 1 tsp Agave syrup ev. another vegetable sweetener
- 1 tsp garlic powder
- as needed salt & pepper
For the tahina sauce
- 1 Tbsp tahini paste
- 2 Tbsp water
- 1 tsp Agave syrup ev. another vegetable sweetener
- 1/2 tsp mustard
- 1/4 squeezed lemon
- as needed salt & pepper
Instructions
- Preheat the oven to 230°C (350°F).
- Meanwhile, cut the cobs into 4 halves by halving them lengthwise. Make sure you have a sharp knife for this step. Alternatively, you can also leave the cob whole.2 cobs
- Put the ingredients for the marinade in a bowl and mix, helping yourself with a whisk.olive oil, paprika powder, agave syrup, garlic powder, salt and pepper to taste
- Sprinkle the cobs with the marinade, helping yourself with a kitchen brush
- Place the cobs in the oven on a baking sheet with baking paper and bake for 30 to 40 minutes at 230°C.
- Meanwhile, prepare the tahina sauce by mixing all the ingredients in a bowltahini paste, water, agave syrup, mustard, salt and pepper to taste, lemon juice
Notes
I had my corn on the cob with some salad leaves, some sautéed chickpeas and avocado.