- 4 Servings
- 6 -8 corn cobs
- vegan butter
- 3 tbsp harissa paste
- 1 tsp ground cumin
- ¼ tsp ground coriander
- 2 tbsp lime juice
- 1 clove garlic, finely minced
- Preheat oven to 350F/176C. Place corn husks directly on rack or on a baking sheet and roast for 25-30 minutes, until corn kernels are tender.
- To make harissa sauce, combine harissa paste, spices, lime juice, and garlic in a small bowl.
- When corn is done, peel husks and top with vegan butter, harissa sauce, and chopped mint leaves to serve.