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Cooking 101
Sweet corn is punched up with a kick from the guajillo chiles in our Zippy Harissa, and creamy cotija cheese balances it all in this easy summer side dish. Finish with a squeeze of lime and you’ve got a a Mexican street food classic on the table in minutes.
Chef Tip:We love using fresh corn and serving it on the cob here. If it’s not in season, you can use frozen corn instead. Get a pan nice and hot before adding a glug of neutral oil and cook them til the edges are charred, then proceed with the steps.
4 ears fresh corn, husks removed
1 Tbsp olive oil
Salt and pepper, to taste
1 cup cotija cheese, grated
1 lime
Rub corn with olive oil and season with salt and pepper. Cook until sweet and slightly charred using either a grill, grill pan, or non-stick skillet over medium-high heat.
Remove corn and brush with half a pouch of Haven's Kitchen Zippy Chili Harissa.
Sprinkle with grated cotija cheese.
Drizzle remaining Haven's Kitchen Zippy Chili Harissa on top and finish with a squeeze of lime!
This recipe is also great with our Tangy BBQ and Red Pepper Romesco sauce.
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