By Chef’s Table Editorial
Few street foods capture the senses quite like grilled corn on the cob — the hiss of kernels meeting flame, the perfume of charred husk, the golden sheen of caramelized sugars. This recipe elevates the humble ear of corn into a dish worthy of both a bustling souk and a fine-dining plate.
🛒 Ingredients (Serves 4)
- 4 fresh ears of corn, husks on
- 2 tbsp unsalted butter, softened
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp sea salt (plus extra for finishing)
- 1 lime, cut into wedges
- Optional garnish: crumbled feta or cotija cheese, chopped coriander
🔥 Method
1. Prep the Corn
Peel back the husks without detaching them. Remove the silk threads, then fold the husks back over the kernels. Soak the corn in cold water for 15 minutes — this prevents burning and creates steam inside the husk.
2. Build the Fire
For authentic street-style flavor, use charcoal or wood embers. Heat until the coals glow red with a light ash coating. Gas grill? Preheat to medium-high.
3. First Roast — In the Husk
Place the soaked corn directly over the heat. Grill for 10–12 minutes, turning occasionally, until the husks are charred and the kernels are tender.
By Chef’s Table Editorial
Few street foods capture the senses quite like grilled corn on the cob — the hiss of kernels meeting flame, the perfume of charred husk, the golden sheen of caramelized sugars. This recipe elevates the humble ear of corn into a dish worthy of both a bustling souk and a fine-dining plate.
🛒 Ingredients (Serves 4)
- 4 fresh ears of corn, husks on
- 2 tbsp unsalted butter, softened
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp sea salt (plus extra for finishing)
- 1 lime, cut into wedges
- Optional garnish: crumbled feta or cotija cheese, chopped coriander
🔥 Method
1. Prep the Corn
Peel back the husks without detaching them. Remove the silk threads, then fold the husks back over the kernels. Soak the corn in cold water for 15 minutes — this prevents burning and creates steam inside the husk.
2. Build the Fire
For authentic street-style flavor, use charcoal or wood embers. Heat until the coals glow red with a light ash coating. Gas grill? Preheat to medium-high.
3. First Roast — In the Husk
Place the soaked corn directly over the heat. Grill for 10–12 minutes, turning occasionally, until the husks are charred and the kernels are tender.
