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Harissa corn “ribs”
Corn on the cob meets ribs in this fun summertime take on some classic cookout dishes! Smoky heat meets bright citrus notes and smooth sour cream, all of which round out the inherent sweetness of summer corn.
SERVES
4
TO
6
Ingredients
- 1 cup (240ml) prepared harissa paste
- 3 lemons, juiced
- 2 tablespoons (30ml) honey
- Salt, to season
- 2 cups (470ml) sour cream
- 1 lemon, zest
- 2 tablespoons (30ml) chives, finely chopped
- 4 ears corn, husks removed
- Chopped oregano, to garnish
Directions
- Preheat the grill to high heat.
- In a food processor make a harissa paste by combining the harissa, lemon juice, honey, and salt, and processing until smooth.
- In a small bowl combine the sour cream, lemon zest, chives and half a cup (120 ml) of harissa paste (reserve the rest for grilling). Whisk all together and set aside for plating.
- Cut ears of corn in half, crosswise. Cut lengthwise and then in half lengthwise again to make small “ribs”.
- Brush the ribs with the reserved harissa paste.
- Grill until corn is blistered and charred, brushing often with remaining paste. Season with salt.
- Transfer to a serving platter, garnish with chopped oregano and serve immediately with the harissa-sour cream mixture. Enjoy!
