Grilled Corn on the cob, the Moroccan way!

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!

Author: Nada

Nada Kiffa is an Expert in Moroccan cooking and her recipes are coming from a lineage of Moroccan home and professional cooks. Cooking classes and posted articles are inspired by her family life in Morocco and elsewhere. You will learn what makes a dish Moroccan before learning how to execute it. You will also learn how to work around recipes and cut corners without missing on the flavour.

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