Spicy Maghrebi Corn on the Cob
Corn on the cob is a summer classic. No barbecue or pot luck would be complete without it. And, a little seasoning can take simple sweet corn to the next level! This 5-minute trick makes corn on the cob the star of the show.
As we’re all struggling with various forms of lockdown, and the stress of a global pandemic, food can be a source of fun and relaxation. Having everyone at home, and needing to create three meals a day for a busy household full of people is also an adjustment.
I know. I was caught off guard the first two weeks with just how much food my family was consuming. With kids being away at school or university, we easily forget how those growing appetites require constant sustenance throughout the day!
So, when I finally replenished my store of fresh food, I knew I needed to change my strategy. Hence, I stocked up on ingredients for healthy, satisfying (and easy) snacks. As I cook through my stash, I’ll be sharing some of my tips and tricks with you.
Fresh sweet corn doesn’t hold. But, it’s one of the items I picked up for immediate use because it seemed like a nourishing choice that might remind my family of better times.
Nothing says summer (or fun) quite like a sweet, crunchy ear of corn on the cob. The traditional dollop of creamery butter and a bit of sea salt is delicious. However, there are a range of other seasonings that can take this simple treat to the next level. One of our family favourites is this simple Maghrebi blend. Harissa and fruity olive oil, with a hint of white wine vinegar elevate corn on the cob and make it positively addictive.
How Do I Cook the Corn?
There are probably as many ways to cook corn on the cob as there are home chefs on the planet. However, I usually prepare it in the air fryer or on the stovetop. Here, I’ll give you instructions for both, and you can choose the method that’s most convenient for you.
If you have an air fryer, it is the easiest (and fastest) way to prepare corn on the cob. Simply shuck the corn, rub it with a bit of oil, and cook the corn at 200º C (390º F) for 10 minutes, turning it at the halfway mark.
Bring a large pot of salted water to the boil. Drop the shucked cobs into the pot. As soon as the water returns to the boil, turn off the stove and cover the pot. After 5 minutes, you may remove the ears of corn and serve them. If you have cooked a big batch, you can leave remaining ears in the hot water, where they will stay warm until your diners are ready for the next round!
About this Recipe
Homemade harissa is a quick indulgence that really makes this recipe shine. If you have the time, I strongly suggest making your own. If, like my eldest son (who’s a college student), you don’t, use the supermarket variety.
As for the olive oil, a moderately priced extra virgin oil from the supermarket is just fine. Use an oil with a light fruity flavour. You want to taste the oil, but it shouldn’t be too assertively flavoured.
As for the white wine vinegar, it’s acidity varies greatly, depending on brand and quality. Choose a decent vinegar that’s not overly acidic. There’s no reason to break the bank using a fancy vinegar, as the assertive flavour of the harissa will inevitably camouflage its delicate flavours.
I hope this simple corn on the cob makes feeding your family during lockdown a little easier. I also hope it brings smiles to your family’s faces — along with memories of better times, and hope for good times to come. Bon appétit!