- 2 ears sweet corn, husked and cleaned
- Olive oil to taste
- Salt to taste
- Ras-el-hanout to taste (ras-el-hanout is a Moroccan spice blend available in specialty markets. Home cooks can substitute a combination of cumin, ginger, black pepper, cinnamon, cayenne pepper and ground coriander)
- 1 sweet red pepper
- ½ small red onion, chopped small
- ¼ cup chopped fresh parsley
- Moroccan Vinaigrette
- Chopped fresh cilantro
- Fresh pomegranate arils
- ½ cup olive oil juice
- ¼ cup lemon
- 3 tablespoons honey
- ¼ teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¼ teaspoon salt
Lightly season shucked corn with olive oil, salt and ras-el-hanout. Grill over an open flame.
Lightly rub the pepper with olive oil and roast over an open flame until it has a very heavy char over its entire surface. Once charred, place on a plate and cover with plastic wrap and let rest for 10 minutes. Rub the charred skin off with a dry towel and rinse under cold water. Dice the roasted pepper into a size roughly the same as the corn kernels. Set aside.
Whisk all ingredients together in a bowl.
Mix corn, red pepper, onion and fresh parsley and dressing with the vinaigrette. Garnish with the cilantro and pomegranate.