Moroccan · Street Food
Roasted Corn with Moroccan Spice
In the Middle Atlas around Azrou, where corn grows through the summer, roasted cobs are brushed with a spiced butter and finished with a squeeze of lime — a simple grilled snack also found from street carts in Casablanca on warm evenings.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4
- Level
- Easy
Ingredients
- 4 corn cobs, husked
- 60 g butter, melted
- 1 tsp cumin, 1 tsp paprika, pinch cayenne
- 1 garlic clove, crushed
- Juice of 1 lime
- Salt
Method
- 1
Grill the corn
Grill the husked corn cobs over hot coals or a griddle pan, turning frequently, 15–18 minutes until charred in spots and tender.
- 2
Make the spiced butter
Mix the melted butter with the cumin, paprika, cayenne, garlic and a pinch of salt.
- 3
Baste
Brush the hot grilled corn generously with the spiced butter.
- 4
Finish
Squeeze fresh lime juice over the top.
- 5
Serve
Serve immediately while hot, with extra spiced butter and lime on the side.
Chef's tips
- Turn the corn often on the grill so it chars evenly without burning in one spot.
- Brush with the spiced butter as soon as the corn comes off the heat so it melts in fully.
- A little extra cayenne makes this a spicier street-style snack if you prefer more heat.
Frequently asked questions
Can this be made in the oven?
Yes, roast the husked cobs at 220°C for about 20–25 minutes, turning occasionally, until tender and lightly charred, then baste as directed.
What other seasonings work well?
A dusting of dried mint or a sprinkle of preserved lemon rind are less common but tasty variations on the spiced butter.