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Corn on the Cob + Pine Nut, Nutritional Yeast, Turmeric & Hemp Seed Rub

Without a doubt this is one of my favorite things to make! This dish is not only delicious but it’s packed full of nutrients too. Turmeric is and incredible anti-inflammatory, hemp seeds are one of the best sources of plant protein we can find and nutritional yeast flakes are full of B vitamins, essential for energy and vitality.

I really love to use crumbs on so many of my dishes. They pack a punch full of flavor and texture and through taste, as well as visually, they can make a dish pop to life! This one is really versatile but goes great with this fresh sweet corn strait from the cob. What more could one want?

Serves 4


150g pine nuts

hemp seeds

2 garlic cloves

6 sprigs of lemon thyme

1 tbspn harissa paste

1 tsp turmeric, freshly grated/powder

3 tbsp nutritional yeast flakes

1 bunch flat leaf parsley, chopped

½ lemon, juiced

4 corn on the cobs

2 tbsp coconut oil


-First roast the pine nuts in the oven for 10 minutes at 180 degrees C, or until they are golden brown and you can start to smell their nutty, delicious oily aroma being released. Set aside.

-In a pestle & mortar, pound the garlic with the thyme, turmeric and a pinch of sea salt, until it forms a paste consistency. A blender can be used for this if making bigger batches however I like using a pestle and mortar for the consistency and convenience of having it right in front of me. It is easy to clean and the best tool to use to remove garlic skins!

-Add the harissa paste (see harissa recipe), nutritional yeast flakes, hemp seeds, parsley and two thirds of the pine nuts then continue to pound until all of the ingredients have mixed together and it forms a dry ‘pesto-style’ rub.

-Season with freshly cracked black pepper & lemon juice.

-Bring a pot of water to boil seasoned with a little salt. Cook the corn on the cob in the water for about 3-5 minutes. I like it still to have the vibrancy of fresh corn with a little of the rawness taken away. Boiling to death creates a soggy and sad dish so I prefer to have my vegetables more on the blanched side. This will also maintain the nutrient content within more efficienty, although to keep all the nutrients and avoid them leaching into the water, steaming is always the best option!

-Once cooked, rub the corn with coconut oil and then roll into the rub. Sprinkle with the remaining pine nuts and enjoy strait away. The corn is always best when eaten whilst still warm.