I have recently discovered another perk of living in southern California: it’s always grilling season. Granted, this will probably feel a lot more exciting in December. But, firing up the grill and pouring a glass of wine has become a nightly ritual around here, and I am not a bit mad about it. I hope you’re prepared for a slew of grilled veggie recipes this season! Let’s kick things off with spicy harissa grilled corn.
No summer barbeque is complete without corn on the cob. I know how much you used to love melting a pad of butter on yours before taking a bite, but I have a new idea. Slather your corn with spicy harissa paste and fresh herbs. The flavor combination is so unique and refreshing!
A note on harissa paste: they’re all different. I used the one from Trader Joe’s and it was very spicy. Two teaspoons was plenty. If you’re sensitive to heat, go with a mild harissa paste and build the flavor gradually, adding up to a tablespoon (we like this one.) It has a hint of heat for more timid taste buds. Amazon is always a safe bet, but you might find this brand in the international aisle at your local grocery store, too.
Because every harissa paste is unique, I’m putting a disclaimer on this recipe: taste as you go. If you add too much harissa, blend in a touch more agave to tamper the heat. The amount of salt will also depend on the brand of harissa paste you use. An extra squeeze of lime will brighten the flavor. Trust your taste buds don’t be afraid to deviate from the recipe – it’s more of a guideline to get you started.
This spicy harissa grilled corn is a fun twist on a classic barbeque dish. Adjust the heat to your liking and allow everyone to garnish their own with fresh herbs.Print
This spicy harissa grilled corn is a fun twist on a classic barbeque dish. Adjust the heat to your liking and allow everyone to garnish their own with fresh herbs.
- 4 ears of corn, husks in tact
- 1 to 2 tsp. harissa paste (or more if using mild harissa paste)
- 1 Tbsp. olive oil
- 1 tsp. agave
- 2 tsp. lime juice
- Pinch of salt
- Fresh mint and cilantro, chopped, for serving
- Heat your grill to medium. Peel the husks back on the ears of corn, but don’t remove them. Strip away the silk by hand and then fold the husks back into place. Put the corn in a large bowl of cold water to soak for 10 minutes.
- Remove the corn from the water and shake off any excess moisture. Carefully place the corn on the grill, close the cover, and grill for 20 minutes, flipping the corn every 5 minutes or so. When done, you should be able to pierce the corn with a sharp knife. Transfer the corn to a plate and remove the husks.
- While the corn is on the grill, prepare the harissa mixture. Combine the harissa paste, olive oil, agave, lime juice, and salt in a small bowl. When the corn is done, brush on the harissa mixture and sprinkle with the fresh herbs. Serve warm.
I used the harissa paste from Trader Joe’s and it was very spicy. Two teaspoons was plenty. If you’re sensitive to heat, go with a mild harissa paste and build the flavor gradually, adding up to a tablespoon (we like this one.)
Keywords: grill, corn, harissa, mint, cilantro, herbs