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