Toum

In a food processor, combine the garlic and salt. Blitz until finely minced, scraping down the sides.
Begin adding the oil very slowly – drop by drop at first – alternating with lemon juice. You’re creating an emulsion, so take your time.
As it starts to thickens, add the ice to help it come together and keep adding the rest of the oil, it should become fluffy and bright white, like a garlic cloud.
Once emulsified, taste and adjust with a touch more lemon or salt if needed. Refrigerate until ready to use.

Chargrilled Corn

Brush the corn with olive oil.
Heat a grill pan or barbecue to medium-high heat.
Place corn directly over heat and rotate every 2 minutes until evenly charred and tender — about 15 minutes total.
Remove from grill and set aside to cool slightly.

Pomegranate-Sumac Dressing

In a small bowl, whisk together: 1.5 tbsp pomegranate molasses, 3 tbsp extra virgin olive oil, 1 tbsp fresh lime juice, 1 tsp sumac, ¼ tsp salt and optional: a pinch of chili flakes.
Should be tangy, slightly sweet, and earthy from the sumac.

Finished Dish

Place the warm corn on a serving platter.
Generously brush or drizzle the toum over each cob – don’t be shy!
Spoon the pomegranate-sumac dressing over the top.
Dust with extra sumac, scatter some fresh herbs, and serve with lime wedges on the side.