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- 6 ears corn, in husk
- 2 vegan butter
- 3 tablespoons harissa
- 1 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 2 tablespoons lime juice
- 1 garlic, finely minced
To make the harissa sauce combine all ingredients in a small bowl, and season with salt and paper to taste. Set aside.
Preheat oven to 350˚F and place corn husks directly on rack or on a baking sheet and roast for 25-30 minutes, until corn is soft. peel husks and top with vegan butter, harissa sauce, and chopped mint leaves.