Grilled Corn On the Cob + Sumac Sauce

Balal ba Somaq


Preparation info

  • Serves


    • Difficulty


    • Ready in

      15 min

Appears in

Joon: Persian Cooking Made Simple


By Najmieh Batmanglij

Published 2015

  • About

In Iran, corn on the cob is cooked by street vendors on charcoal braziers and then dipped into salted water. You can choose your own uncooked corn from the street vendor’s cart; some people prefer the softer white corn (shir) while others choose the tougher yellow corn that is cooked to a crisp, firm bite. Both are delicious. Here, I’m using bi-colored corn and I’m giving you a deliciously flavorful sumac sauce to go with it.