Lebanese Kamouneh Spiced Corn (Aranees)

Method5 steps

1. 1

   Step 1: Remove the husks from the four corn cobs and wash them in clean water. Discard the wash water and place the cobs in a large pot; halve them if needed to fit.

   Uses 4 corn on the cob, husks removed · Clean water to wash the husked corn; discarded

2. 2

   Step 2: Boil a kettle of unsalted water and pour it over the corn from step 1 until covered. Top up with more boiling water if needed.

   Uses Husked washed corn in the pot; discarded washing water excluded · Water, enough to cover the corn and top up if needed

3. 3

   Step 3: Bring the corn pot from step 2 back to a boil. Boil for around 7 minutes, then check the kernels are tender; continue briefly if needed. Lift the cooked cobs onto a large plate, leaving the cooking water behind.

   Check tender corn · 7 minUses Complete corn-and-boiling-water pot

4. 4

   Step 4: Squeeze the quartered lemon (1) over the cooked cobs from step 3. Sprinkle with the teaspoon of ready kamouneh and salt to taste, turning the cobs to coat them.

   Uses Lifted cooked corn cobs; cooking water excluded · 1 lemon, quartered, for seasoning the corn · 1 teaspoon ready kamouneh spice mix · Salt to taste, for the cooked corn

5. 5

   Step 5: Serve the seasoned corn from step 4 immediately, with extra lemon wedges if desired.

   Uses Complete lemon-and-kamouneh seasoned corn · Optional extra lemon wedges for serving