Moroccan · Street food
Charcoal-Grilled Corn (Street Style)
Whole cobs of corn grilled directly over glowing charcoal until smoky and charred in patches, then rubbed with salt — the simplest, most fragrant street snack, sold from braziers on Moroccan street corners and beaches. Nothing but corn, fire and salt, and utterly addictive.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Serves
- 4
- Level
- Easy
Ingredients
- 4 fresh corn cobs, husked
- Coarse salt
- A little olive oil (optional)
- Lemon wedges (optional)
- A pinch of cumin or paprika (optional)
Method
- 1
Prepare the coals
Get charcoal to a glowing, ashen heat with no leaping flames.
- 2
Grill
Lay the husked cobs directly on the grill and cook 12–15 minutes, turning often, until charred in patches and the kernels are tender.
- 3
Season
Rub the hot cobs with salt (dipping into salted water is traditional) and a little oil if you like.
- 4
Serve
Serve hot off the grill, with lemon and a pinch of cumin or paprika for those who want it.
Chef's tips
- Turn the cobs frequently so they char evenly without any side burning to ash.
- Traditional stalls dip the cobs in salted water as they grill for seasoning and moisture.
Frequently asked questions
Should I husk it first?
For the smoky street version, yes — grill it bare so the kernels char directly over the coals.
How do I know it is done?
The kernels turn deep yellow, char in spots and give slightly when pressed; taste one to check tenderness.