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Zippy Harissa Street Corn

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.




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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