The season for nice and soft grilled corn on the cob is almost over. You will find this snack almost every where in the streets of the main cities In Morocco.
There are 2 ways how we handle corn on the cob here: we boil salted water and dip it inside, cover with the lid and let it cook until it softens, or we grill it on charcoal (keep it far from the flame) and then dip it in a container full of generously salted water and eat it warm. I love it either ways. It is true that the second option leaves your teeths in a messy condition but it’s just so tasty that you can’t say no to it!
So here is the version grilled on charcoal:
Try it! If your BBQ is on, you are 10 min away from a yummy bite!