Meet your new favorite corn on the cob: smoky, grilled corn with a fiery, bold Harissa Honey Butter.
It’s the end of Summer (at the time of this post, anyway), and you know what that means: corn on the cob in abundance. I absolutely love corn on the cob as is – freshly steamed, tender kernels, brushed with melted butter, and sprinkled with salt. Drool.
But sometimes, adding a little extra something to simple dishes makes them even more special for certain occasions. This is one of those occasions.
What is Harissa?
Originally from North Africa (the Maghreb), and pronounced ha-ree-sah, it is originally found in paste form, with Tunisia being its biggest exporter. Baklouti peppers, native to Tunisia are typically the main ingredient, with a medium spice level (between 1,000-5,000 on the Scoville). Roasted red peppers are a common alternative, and garlic, cumin, and coriander are fairly standard spices in the final blend, giving it its beautifully unique character.
The History of Harissa
Harissa comes from the Arabic root-verb ‘har-ra-sa’, meaning to pound or break, referencing the traditional methods of making this paste. The origin of Harissa can presumably be traced all the way back to the 1500s, when peppers were introduced to the region as part of the Columbian Exchange (along with corn, making this recipe fitting).
Although used in Algeria and Morocco, Harissa is sometimes touted as “Tunisia’s Main Condiment” due to how deeply it’s rooted in their food culture. So much so, that UNESCO added “Harissa, knowledge, skills, and culinary and social practices” as part of Tunisia’s Intangible Cultural Heritage.
How To Use Harissa
In the Maghreb region, Harissa is commonly added to meat or fish stews, as well as couscous (which gives it a gorgeous color). Of course, it can be enjoyed as a side condiment as well.
One very cool (and unique) street food dish that features harissa is the Tunisian Fricasse. It’s a donut-like fried pastry filled with tuna, hard-boiled egg, olives, and harissa. Definitely on my wish list to make at home!
Harissa Variations
Just like any other spice blend, there are tons of variations based on country, region, and household. From types of peppers and spices to the quantity of each, it would probably be impossible to document. There are, however, some main categories, such as the standard red harissa, a version with fermented onions or (preserved) lemons, a green version with green peppers and more herbs, and my personal favorite: rose harissa, with rose petals or rose water for a distinct floral note.
Honey Harissa Roasted Corn
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Ingredients
- 4 ears corn on cob, husks removed
- 3 tbs unsalted butter softened
- 1 tsp Harissa dried or paste
- 1 tsp honey
- ½ tsp salt if your Harissa has salt, decrease as needed
Instructions
- Bring several inches of water to boil in a pot or deep skillet, then reduce to a simmer.4 ears corn
- Place your corn in the water and cover to steam for about 6 minutes. Do so in batches, if needed.
- Once steamed, briefly grill your corn on a grill or in the same pan on high heat until charred to your preference.
- Meanwhile, mix the butter, Harissa, honey and salt until well combined.3 tbs unsalted butter, 1 tsp honey, ½ tsp salt
- Generously brush the corn with the Harissa butter and serve.