This recipe is by Ann Barnes, Co-Founder Mum's Original and Superfoodie Extra-ordinaire!
With the long weekend about to begin, what better way to say 'hello summer' than a terrific tasting cob of corn. This recipe is simple to make with a new nutritious take on an old favorite. Impress your friends with your culinary art skills with little effort.
5 cobs of corn (cleaned with husks removed)
2 Liters of water
3 tablespoons coconut oil
1 teaspoon Mum's Original Rock Salt
1 teaspoon chili powder
1 teaspoon ground coriander
1 teaspoon cumin
2 tablespoons Mum's Original Slow Roasted Hemp Hearts
1.Bring water to a boil then add in the juice of one lime, a pinch of salt and the corn. Let cook for 10 minutes.
2. Turn off heat and cover with a lid. Let corn soak for at least 1/2 an hour.
3. In a small saucepan, add in coconut oil and heat until melted. Remove from heat and add in Rock Salt, chili powder, cilantro and cumin. Mix well.
4. Remove corn from water and place in serving dish side by side.
5. Drizzle coconut oil mixture evenly over each cob (you can also 'brush" it on). Rotate each cob so it is coated all over.6. Sprinkle the Slow Roasted Hemp Hearts on top and serve.