• 2 tablespoons extra virgin olive oil
• 2 red onions, sliced
• 1 garlic clove, crushed
• 1 tablespoon ground cumin
• 1 teaspoon thyme leaves
• 3 corn cobs
• 2 red capsicums (peppers), diced
• 7 g (¼ oz/¼ cup) coarsely chopped mint leaves
• 20 g (¾ oz/½ cup) coarsely chopped coriander (cilantro) leaves
• 1 tablespoon pomegranate molasses
• ½ teaspoon Tabasco sauce

Heat the olive oil in a large non-stick frying pan over medium heat and add the onion, garlic, cumin and thyme. Cook for 10 minutes, or until the onion is starting to caramelise.

Meanwhile, remove the corn kernels from the cobs by running a sharp knife down the side of the cobs. Add the capsicum and corn kernels to the onion and cook for a further 10 minutes, or until the corn is golden.

Remove from the heat and transfer to a serving bowl. Add the chopped mint and coriander, the pomegranate molasses and Tabasco sauce. Stir to combine and then season to taste before serving.