Griddled corn with miso tahini mayo

A vegan starter that’s full of umami flavours…

Prep | 5 mins

Cook | 10 mins

Serves | 4

Mindfulness Factors | Healthy | Plant-Based | Vegan | Dairy-Free

INGREDIENTS

4 corn cobs

Miso Mayo:

3tbsp tahini

1tbsp miso paste

1tbsp maple syrup

1tbsp low sodium soy sauce

4tbsp water

1 lemon, juice of

METHOD

Place the corn in a large pan of boiling water and blanch for 3 mins. Drain and dry then place under a high grill for around 3 mins each side, until cooked and there’s some char

While the corn cooks make the mayo. Add all the ingredients to a small bowl and gradually add the water to thin. Whisk well to combine.

Dish up by adding a generous drizzle of mayo over each cob. Absolutely Delicious. Enjoy x

Copyright (c) misterrands.com

Published by misterrands

Mindful living blogger (recipes, lifestyle & travel) based in beautiful rural north yorkshire 🚜 🐮 🐑

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