I love having friends over, and trying creative recipes so I used frozen sweet corn halves from @emborgarabia to make corn man’oushe, a new take on our all time favorite flavors with a zaatar, sumac and molasses glaze. It is a super quick recipe using fresh frozen corn, which retains all the flavors, nutrients and colors while being super convenient.
Corn Man’ousheh with Spicy Labneh and Sumac Dip
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BY YASMINE IDRISS
I love having friends over, and trying creative recipes so I used frozen sweet corn halves from @emborgarabia to make corn man’oushe, a new take on our all time favorite flavors with a zaatar, sumac and molasses glaze. It is a super quick recipe using fresh frozen corn, which retains all the flavors, nutrients and colors while being super convenient.
Ingredients
- 2 Emborg frozen corn on the cob, halved and boiled for 15 minutes
Glaze
- 2 tbsp pomegranate molasses
- 2 tbsp extra-virgin olive oil
- 1 tbsp sumac
- 1 tbsp zaatar
- 1 tsp garlic powder
- 1/4 tsp cayenne pepper
- Pinch of salt
Dip
- 2–3 tbsp labneh (mixed with leftover glaze)
- Optional Toppings
- Fresh oregano or zaatar leaves
- Cubes of Greek feta
- Sesame seeds and sumac for the dip
Method
- 1)
Boil the corn halves in salted water for 15 minutes.
- 2)
In a bowl, whisk together the pomegranate molasses, olive oil, sumac, zaatar, garlic powder, cayenne pepper, and salt. Set aside
- 3)
Once boiled, cut the corn into 8 quarters. Spread the prepared glaze evenly over the corn pieces. Place on a lined baking tray and bake in a preheated oven at 180°C for 20 minutes, until golden and slightly caramelized.
- 4)
For the Dip: Whisk 2–3 tbsp of labneh with the leftover glaze until smooth.
- 5)
Arrange the glazed corn on a serving platter. Optionally, sprinkle fresh oregano or zaatar leaves and cubes of Greek feta over the corn. Serve warm with the labneh dip on the side.