Moroccan · Main course
Berber Fresh Corn & Argan Tagine
A late-summer Souss dish where fresh corn cut from the cob is stewed with onions, tomato and a finishing drizzle of argan oil into a sweet, nutty vegetable tagine. Rustic and vegetarian, it makes the most of the corn harvest with the region's signature golden oil.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Ingredients
- 4 ears fresh corn, kernels cut off
- 2 onions, sliced
- 3 tomatoes, grated
- 3 garlic cloves, crushed
- 1 tsp paprika
- 1/2 tsp cumin
- 3 tbsp olive oil
- 2 tbsp culinary argan oil, to finish
- 1 bunch coriander, chopped
- Salt and pepper
Method
- 1
Soften
Cook the onion and garlic in olive oil until soft, then stir in the paprika and cumin.
- 2
Add tomato
Add the grated tomato and cook down to a thick base.
- 3
Stew corn
Add the corn kernels, salt, pepper and a splash of water, cover, and stew 20 minutes until tender and sweet.
- 4
Reduce
Uncover and cook off excess liquid so the corn glazes in the sauce.
- 5
Finish
Drizzle with argan oil and stir through the coriander off the heat.
- 6
Serve
Serve warm with bread as a light main or a side.
Chef's tips
- Cut kernels from fresh cobs in summer; frozen corn works out of season.
- Scrape the cobs after cutting to release the milky juice into the pot.
- Add the argan oil off the heat so its nutty aroma survives.
Frequently asked questions
Can I use tinned or frozen corn?
Frozen is closest to fresh; tinned works but is softer and sweeter, so cut the cooking time. Fresh summer corn is best.
What does argan oil add?
A toasty, nutty richness that pairs beautifully with sweet corn — a very Souss combination that lifts a simple vegetable stew.