Grilled Corn with Harissa and Feta

Harissa and Corn - 002
Harissa and Corn - 001

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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!


Grilled Corn with Harissa and Feta

1 Star (1 votes, average: 5.00 out of 1)

  • Author: a Couple Cooks
  • Yield: 4


  • 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)


  1. Heat a grill to medium high. Shuck the corn.
  2. 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).
  3. 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.
  4. 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.

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.


  • Reply
    Katrina @ Warm Vanilla Sugar
    August 13, 2014 at 7:47 am

    This is such a neat recipe. We have sooooooo much corn to use up right now! Definitely trying this!

  • Reply
    August 13, 2014 at 10:17 am

    Sonja/Alex… This corn and harissa creation of yours is simply amazing! Can’t wait try it this weekend. Thank you for using our harissa!

  • Reply
    Dixya @ Food, Pleasure, and Health
    August 13, 2014 at 11:49 am

    i have had harissa with soup only but this looks delicious!!!

  • Reply
    Amy @ Parsley In My Teeth
    August 13, 2014 at 12:07 pm

    Totally mouth-watering! Talk about slathering – this is the way to eat corn on the cob this summer! Gorgeous!

  • Reply
    Katie @ Whole Nourishment
    August 13, 2014 at 3:06 pm

    Harissa and feta are such a good combination, and the sweet corn is the perfect balance to the smoky/spicy sauce and tangy feta. Amazing recipe!

  • Reply
    August 13, 2014 at 5:34 pm

    This sounds absolutely delicious. I’ve never had harissa, but I’m certain it would go well with cilantro and feta. II guess I’m weird – I like my corn just plain. No butter, no nothing. But I would be interested in trying this.

  • Reply
    Liz @ Floating Kitchen
    August 13, 2014 at 5:54 pm

    Oh yum! I’m obsessed with harissa, but somehow I’ve neglected to put it on corn. Thanks for sharing. Can’t wait to make this!

  • Reply
    Crystal | Apples & Sparkle
    August 14, 2014 at 2:36 am

    This just sounds so, so good!

  • Reply
    August 14, 2014 at 10:31 am

    I really need to try cooking with harissa – love this twist on grilled corn!! Yum!

    • Reply
      August 17, 2014 at 6:02 pm

      Harissa is wonderful – you won’t be disappointed!

  • Reply
    Riley Wofford
    August 14, 2014 at 9:00 pm

    I honestly can’t wait to try this recipe! It looks so interesting!

  • Reply
    August 16, 2014 at 9:27 pm

    Just found this corn with harissa recipe while searching for some ideas for my new jar of harissa. This is awesome! Grilled corn and harissa rock. Thanks!

    • Reply
      August 17, 2014 at 5:59 pm

      You are so welcome! Hope you enjoy it – let us know how you used the harissa!

  • Reply
    Oui, Chef
    August 23, 2014 at 3:53 pm

    Dang, I wish someone would hurry up and invent lick-a-vision, I could SO use it right now!

  • Reply
    September 3, 2014 at 6:02 am

    This sounds delicious!!


  • Reply
    February 15, 2015 at 10:44 am

    Wow… that looks really delicous

  • Reply
    September 17, 2018 at 5:45 pm

    This looks so delicious!! I can’t wait to try this recipe. Thanks for sharing!

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