BBQ Sweetcorn with Sumac and Feta

Grilled until perfectly charred and smoky, each cob is brushed with a bold marinade of sumac, smoked paprika, and chilli flakes—balanced by the richness of The Governor extra virgin olive oil.

Ingredients:

• 4 fresh corn on the cob, husked
• 2 tsp ground sumac
• 1 tsp smoked paprika 
• 1tsp of chilli flakes 
• pinch of sea salt
• 2 tbsp the Governor EVOO

 Garnish 

• Fresh coriander, finely chopped 

Method 

1. Preheat the BBQ
2. Place the olive oil in a small bowl, add the sumac, smoked paprika, chilli flakes and salt and whisk together. 
3. Place each cob on a piece of tin foil and brush each cob all over with the olive oil marinade. Season with salt and wrap up.
4. Place the corn on the BBQ. Cook for 10–15 minutes, turning occasionally, until the kernels are tender and slightly charred.
5. Serve topped with the herbs.