Corn Man’ousheh with Spicy Labneh and Sumac Dip - Petites Choses

Ingredients

• 2 Emborg frozen corn on the cob, halved and boiled for 15 minutes
• 2 tbsp pomegranate molasses
• 2 tbsp extra-virgin olive oil
• 1 tbsp sumac
• 1 tbsp zaatar
• 1 tsp garlic powder
• 1/4 tsp cayenne pepper
• Pinch of salt
• 2–3 tbsp labneh (mixed with leftover glaze)
• Optional Toppings
• Fresh oregano or zaatar leaves
• Cubes of Greek feta
• Sesame seeds and sumac for the dip