Grilled Corn With Harissa and Mint Recipe

Photograph: J. Kenji López-Alt. Video: Vicky Wasik

Why It Works

  • Shucking the corn before grilling imparts smoky, charred flavor to the kernels, which you don't get from grilling corn in the husk.
  • Grilling your corn naked also helps it cook faster.

Charred grilled corn flavored with spicy harissa paste, lime, garlic, cumin, and fresh mint.


Recipe Facts


Active: 30 mins
Total: 30 mins
Serves: 8 servings

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  • 3 tablespoons (45g) homemade or store-bought harissa paste (such as DEA brand)
  • 1 teaspoon toasted ground cumin
  • 1/4 teaspoon toasted ground coriander seed
  • 1 teaspoon zest and 1 tablespoon (15ml) juice from 1 lime
  • 1 medium clove garlic, finely minced (about 1 teaspoon)
  • 2 tablespoons (30ml) extra-virgin olive oil
  • 3 tablespoons roughly chopped mint leaves, divided
  • Kosher salt and freshly ground black pepper
  • 8 ears corn, shucked


  1. Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil grilling grate.

  2. While grill preheats, combine harissa, cumin, coriander, lime zest and juice, garlic, olive oil, and 2 tablespoons mint leaves. Season to taste with salt and pepper. Set aside.

  3. Place corn directly over hot side of fire. If using a coal grill, keep uncovered. If using gas, cover grill when not turning corn. Cook corn, turning every minute or so, until it is well charred on all sides, about 10 minutes total.

  4. Transfer corn to a large bowl. Coat with sauce using a spoon or brush. Transfer to a serving platter. Sprinkle with remaining mint leaves and serve immediately.

Special equipment

Grill, chimney starter

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