North African-Grilled Corn on the Cob Recipe

Welcome to my North African-Grilled Corn on the Cob Recipe! I’m thrilled to share this recipe with you because it’s one of my favorite ways to enjoy fresh corn during the summer season. This recipe is inspired by the bold and aromatic flavors of North African cuisine, which make it a unique and exciting twist on classic corn on the cob.

If you’re tired of the same old butter and salt routine when it comes to serving corn, this recipe is for you. The combination of spices and seasonings in this recipe add layers of flavor and complexity to the sweet and juicy corn. Plus, grilling the corn adds a smoky char that elevates the dish to new heights.

Whether you’re hosting a backyard BBQ, looking for a side dish to bring to a potluck, or just want to switch up your weeknight dinner routine, this North African-Grilled Corn on the Cob Recipe is sure to impress. So let’s get grilling!

Why You’ll Love This Recipe

If you’re looking to elevate your summer grilling game, this North African-Grilled Corn on the Cob Recipe is a must-try. Not only is it incredibly easy to make, but the blend of spices and seasonings used in this recipe will take your taste buds on a journey to the exotic, complex flavors of North Africa.

So what makes this recipe so special? For starters, the combination of ground cumin, coriander, ginger, and oregano creates a warm, aromatic base that perfectly complements the natural sweetness of fresh corn on the cob. The addition of cinnamon brings an unexpected depth of flavor that will leave you wanting more.

But that’s not all – this recipe also calls for a spicy hoisin glaze that adds an extra kick of flavor and sweetness to the grilled corn. The glaze is a perfect balance of heat and sweetness that will have your taste buds dancing with joy.

And let’s not forget about the grilling process itself. Grilling corn on the cob is a great way to add flavor and texture to this summertime staple. The high heat of a preheated grill caramelizes the natural sugars in the corn, creating a slightly charred and smoky flavor that is simply irresistible.

But don’t worry if you don’t have a grill – this recipe can easily be adapted for oven-baked corn or even cast iron cooking. And if you’re feeling adventurous, try serving this North African-Grilled Corn on the Cob Recipe alongside some South African-inspired dishes for a truly global culinary experience.

In summary, this recipe is perfect for anyone who loves to explore new flavors and ingredients. It’s a great way to add some variety to your summer grilling routine, and it’s sure to impress both family and friends alike.

Ingredient List

Before we start grilling the corn, let’s prepare the ingredients. You will need corn cobs that have been removed of their husks and silk. Other essential ingredients include olive oil, butter, garlic clove, ground cinnamon, ground ginger, dried oregano, ground coriander, ground cumin, salt, and black pepper. Here is the complete ingredient list:

• 6 corn cobs, husks and silk removed
• 2 tablespoons of olive oil
• 2 tablespoons of butter, melted
• 1 garlic clove, minced
• 2 teaspoons of ground cumin
• 1 teaspoon of ground coriander
• 1/2 teaspoon of dried oregano
• 1/2 teaspoon of ground ginger
• 1/4 teaspoon of ground cinnamon
• 2 teaspoons of salt
• 1/4 teaspoon of black pepper

Make sure to have all the ingredients ready before you start grilling the corn.

The Recipe How-To

Now that we have our ingredients ready, let’s get started with the recipe. In this section, I will guide you through the step-by-step process to make the North African-Grilled Corn on the Cob Recipe. Trust me; it’s going to be worth it.

Step 1: Preheat the grill and soak the corn

Preheat your grill to high heat. While the grill is heating up, remove the husks and silk from the corn. Then, place the corn in a large bowl and cover them with cold water. Soak the corn for 30 minutes. This step is essential as it will keep the corn moist during the grilling process.

Step 2: Make the Corn Mixture

In a small bowl, mix together 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp dried oregano, 1/2 tsp ground ginger, and 1/4 tsp black pepper. Set aside.

Step 3: Add Flavor to the Corn

After 30 minutes, remove the corn from the water and pat them dry. Brush each corn cob with olive oil and sprinkle the corn mixture generously over each cob. Make sure to cover the corn evenly so that the flavor is consistent.

Step 4: Grill the Corn

Place the corn on the preheated grill and cook for 10-15 minutes, turning occasionally. You want to get a nice char on the corn, but make sure it does not burn. Keep an eye on it and adjust the heat if necessary.

Step 5: Serve and Enjoy

Once the corn is cooked, remove them from the grill and let them cool for a few minutes. Then, sprinkle some salt on top and serve hot. You can serve this dish with a variety of main courses, or even by itself as a snack.

That’s it! You have successfully made North African-Grilled Corn on the Cob. Enjoy the sweet and smoky flavors of this dish, and don’t forget to share it with your friends and family.

Substitutions and Variations

There are a lot of ways to make this North African-Grilled Corn on the Cob recipe your own. Here are some substitutions and variations that you can try:

– Butter: If you don’t have butter, you can use olive oil, coconut oil, or another type of oil that you prefer.

– Spices: The spices used in this recipe are what give the corn its North African flavor. However, you can adjust the amount of spice to your liking or use different spices altogether. For example, you can add smoked paprika, chili powder, or turmeric for a different flavor profile.

– Salt: The recipe calls for 2 teaspoons of salt, but you can adjust this to your taste. Keep in mind that the corn will absorb some of the salt, so you don’t want to oversalt it.

– Corn: If you don’t have fresh corn, you can use frozen corn that has been thawed. Alternatively, you can use canned corn that has been drained and rinsed.

– Grilling: If you don’t have a grill, you can cook the corn in the oven or on a stovetop grill pan. To oven bake, preheat the oven to 375°F and place the corn on a baking sheet. Brush with the spice mixture and bake for 20-25 minutes, until tender. To use a stovetop grill pan, heat the pan over high heat and grill the corn for about 10 minutes, turning occasionally.

– Serving: This North African-Grilled Corn on the Cob recipe is a great side dish for any summer meal, but you can also serve it as a snack or appetizer. You can cut the corn into smaller pieces and serve it with toothpicks for easy handling.

– South African Twist: For a South African twist, add a sprinkle of ground coriander, which is a common spice used in South African cuisine.

– Spicy Hoisin Grilled Corn: You can also give your grilled corn an Asian twist with a spicy hoisin glaze. Mix 1/4 cup hoisin sauce, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, 1 minced garlic clove, and 1 tablespoon sriracha in a bowl. Brush the glaze onto the corn during the last few minutes of grilling.

Serving and Pairing

North African-Grilled Corn on the Cob is a versatile dish that can be served as a side or a snack. It pairs perfectly with a variety of main dishes, particularly grilled meats and seafood. The rich and savory flavors of the corn complement the spicy and tangy flavors of grilled meats, making it a perfect addition to any barbecue or summer party.

For a complete meal, serve the grilled corn with a refreshing salad, such as a cucumber and tomato salad, or a hearty grain dish, such as couscous or quinoa. The sweetness of the corn also pairs well with creamy and tangy dips, such as tzatziki or hummus.

To take your grilled corn to the next level, try adding different toppings and seasonings. A sprinkle of fresh herbs, such as parsley, cilantro or basil, can add a burst of freshness to the dish. A drizzle of melted butter or olive oil can add richness and depth to the flavor.

For a spicy twist, try brushing the grilled corn with a mixture of spicy hoisin sauce and soy sauce. This Asian-inspired flavor combination adds depth and complexity to the dish.

If you’re looking to switch things up, try serving the corn with an African-inspired main dish, such as South African-style grilled lamb chops or Moroccan-style chicken skewers. The combination of flavors and textures creates a unique and memorable meal experience.

No matter how you choose to serve it, North African-Grilled Corn on the Cob is a crowd-pleasing dish that will have everyone asking for seconds.

Make-Ahead, Storing and Reheating

This North African-Grilled Corn on the Cob Recipe is perfect for making ahead of time, as it can be stored in the fridge for a couple of days before reheating. To make ahead, simply grill the corn as directed in the recipe, allow it to cool, then wrap it tightly in aluminum foil or plastic wrap and store it in the fridge.

When you’re ready to serve, remove the corn from the fridge and let it come to room temperature. Reheat the corn by placing it on a preheated grill or in a preheated oven at 350°F for 10-15 minutes, or until heated through.

If you have leftovers, wrap them tightly in aluminum foil or plastic wrap and store them in the fridge for up to three days. To reheat, simply follow the same instructions as above.

If you don’t have a grill or oven available, you can also reheat the corn in the microwave. Simply place the corn on a microwave-safe plate, cover it with a damp paper towel, and microwave on high for 1-2 minutes, or until heated through.

Overall, this North African-Grilled Corn on the Cob Recipe is a versatile side dish that can be made ahead of time, stored in the fridge, and reheated to perfection. It’s a great option for meal prepping or for entertaining a large group of guests.

Tips for Perfect Results

Grilling corn on the cob can be tricky, but with these tips, you’ll have perfect results every time.

1. Soak the Corn: Soaking the corn in cold water for 30 minutes before grilling will help keep the corn from drying out and burning.

2. Preheat the Grill: Make sure your grill is preheated to a high heat before adding the corn. This will help ensure that the corn cooks evenly and develops a nice char.

3. Remove the Silk: Before grilling, make sure to remove the corn silk as it can easily catch fire and ruin the corn.

4. Add Flavor: Brushing the corn with a mixture of melted butter and spices such as ground cinnamon, ground ginger, dried oregano, ground coriander, ground cumin, salt, and black pepper will add a delicious flavor to the corn.

5. Use a Cast Iron Skillet: If you don’t have a grill, you can still make delicious grilled corn on the cob by using a cast iron skillet. Simply heat the skillet over high heat and add the corn.

6. Experiment with Substitutions: Don’t be afraid to experiment with different spices and seasonings to find your favorite flavor combination.

7. Serve with Spicy Hoisin Sauce: For a flavorful twist, try serving your grilled corn on the cob with a spicy hoisin sauce.

8. Oven-Baked Corn: If you don’t have access to a grill or cast iron skillet, you can still enjoy delicious corn on the cob by baking it in the oven. Simply wrap each corn cob in aluminum foil and bake at 350°F for 30-35 minutes.

By following these tips, you’ll have perfectly grilled North African corn on the cob every time.

FAQ

Before you get started on this North African-Grilled Corn on the Cob Recipe, let me go ahead and answer some of the most frequently asked questions about this recipe. These questions will help you to tackle any hurdles that might come your way while cooking this delicious dish. So, let’s get started!

Why do you soak corn on the cob before grilling?

Before grilling the corn, there’s an optional step of peeling back the husk and removing the silk strands. However, if you prefer, you can grill the cobs without removing the silk. To prevent the husk from burning or catching fire during grilling, it’s recommended that you soak your corn for at least 15 minutes up to an hour.

Should I boil corn on the cob before grilling?

When it comes to grilling corn, there’s no need to go through the extra steps of boiling, soaking, or steaming. While it’s not necessarily incorrect to do so, if you want that sweet, smoky, and charred flavor, it’s best to skip the boiling altogether. Simply remove the husk and place the corn directly over an open flame for the perfect result.

How long should corn be soaked before grilling?

To enhance the taste and texture of the corn, it’s important to soak it for a minimum of 30 minutes or a maximum of 8 hours before cooking. Next, preheat the outdoor grill and grease the grate lightly. Grill the corn, flipping it every 2-3 minutes, until it’s slightly charred on all sides. This will add a smoky flavor and a crispy texture to the corn. The year 2010 was a significant time in history.

Is it better to grill corn on the cob with or without husk?

Corn on the grill is always a summertime favorite, and there are two ways to do it: with or without the husks. If you want to infuse more flavor and keep the corn tender, grilling it with the husks on is the way to go. However, if you prefer a more charred flavor and don’t mind sacrificing some tenderness, removing the husks is an option. Simply strip away the husks and silk, and give the corn a rubdown with some olive oil.

Bottom Line

In conclusion, this North African-Grilled Corn on the Cob recipe is a delicious way to add flavor and excitement to your summer grilling. With a unique blend of spices and seasonings, this recipe will transport your taste buds to the exotic flavors of North Africa. Plus, it’s a great way to switch up your usual corn on the cob routine and impress your guests with a new and exciting side dish.

Whether you’re grilling up a backyard barbecue or looking for a new recipe to try, this African grilled corn recipe is sure to delight. And with easy substitutions and variations, you can customize this dish to your liking, making it a versatile addition to your recipe collection.

So fire up the grill, soak your corn, and get ready to enjoy the bold and flavorful taste of North African-Grilled Corn on the Cob. Your taste buds will thank you.

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