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[Photographs: J. Kenji Lopez-Alt]

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

About This Recipe

Yield: Serves 8
Active time: 30 minutes
Total time: 30 minutes
Special equipment: grill

Ingredients

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

Procedures

  1. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the 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 the 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 coal grill, keep uncovered. If using gas, cover when not turning corn. Cook the 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 a brush. Transfer to a serving platter. Sprinkle with remaining mint leaves and serve immediately.