Corn + Nigeria: Corn on the Cob Suya,

Ingredients:
Corn on the Cob Suya:
• ½ cup (120 ml) ground roasted peanuts (peanut powder)
• 1 tablespoon (15 ml) ground ginger
• 1 tablespoon (15 ml) onion powder
• 1 teaspoon (5 ml) garlic powder
• 1 teaspoon (5 ml) cayenne pepper
• ¼ teaspoon (1.25 ml) ground cloves
• Salt
• 4 cobs corn, shucked
• Vegetable oil

Jollof Butter:
• 8 ounces (227 g) butter at room temperature
• 1 teaspoon (5 ml) dried thyme
• ¼ teaspoon (1.25 ml) curry powder
• 1 tablespoon (15 ml) paprika
• 2 teaspoons (10 ml) cayenne pepper
• 1 tablespoon (15 ml) tomato paste
• 1 teaspoon (5 ml) vegetable bouillon powder
• 1 tablespoon (15 ml) chopped parsley
• 1 tablespoon (15 ml) honey

Method:
For the Corn on the Cob Suya:
In a small mixing bowl, combine the ground peanuts, ginger, onion powder, garlic powder, cayenne, and ground cloves. Season with salt and whisk to combine. Set aside.

Drizzle each of the corn cobs with oil and sprinkle with the spice mixture. Rub the spices into the corn by hand until well and evenly coated.

For the Jollof Butter:
In a mixing bowl, combine the butter, thyme, curry powder, paprika, cayenne, tomato paste, bouillon powder, honey and parsley. Mix well with a rubber spatula.

To Serve:
Preheat the grill to medium-high.

Grill the corn over direct heat until charred and cooked, about 3-4 minutes per side. Sprinkle on more of the seasoning blend as it cooks. Allow the corn to rest for 2-3 minutes before serving.

Slather jollof butter on the warm corn. Serve immediately.

NB***in testing, the butter was spread onto a board and garnished with more parsley.