How do you like your corn? For the longest time, we never thought outside of a good slathering of butter. Little did we know, there are all sorts of ways to add flair to the humble corn cob. For example, elote, the Mexican street food that adds chili powder, lime, cheese, mayo, and sour cream (like this Corn with Chili Lime Sour Cream).
What’s more fun than fancy corn? We developed this new variation with harissa, a zesty Moroccan red pepper sauce. With added feta cheese and cilantro, it’s vibrant and tasty – even if a little messy! (Make sure to serve this one with plenty of paper towels.) Since we used a mild harissa here, the sauce was not spicy; but if you’re up for spice, you can certainly try a spicy harissa as well. We loved this new take on one of our favorite summer treats.
We’ve made some recipes with harissa before using Mina Harissa, so we were happy when they contacted us to create something delicious with their product. A few other ideas for harissa we’ve tried are these falafel patties or this sweet potato soup.
What other ways have you added “flair” to corn on the cob? We’d love to hear in the comments below!Print
- 4 ears corn
- ¼ cup chopped fresh cilantro
- ½ cup mild harissa (we used Mina harissa)
- ½ cup feta cheese crumbles
- ¼ teaspoon kosher salt (optional)
- Heat a grill to medium high. Shuck the corn.
- Chop ¼ cup cilantro and reserve 2 tablespoons for a garnish. In a small bowl, combine ½ cup mild harissa, ½ cup feta cheese crumbles, and 2 tablespoons chopped cilantro. Taste and add ¼ teaspoon kosher salt as desired (depending on the saltiness of the harissa).
- Place the corn on the grill and cook until it begins to blacken (4 to 5 minutes), then turn. Continue cooking and turning until all sides are blackened.
- When the corn is done, place it on a baking sheet and spread the harissa sauce over all sides of the corn (forewarning: this will be messy). Sprinkle with additional cilantro to garnish, then serve.
This post was created in partnership with Mina Harissa and Casablanca Foods. All content, ideas, and words are our own.