Pic of Charred sweetcorn with chermoula

Charred sweetcorn with chermoula

Show ingredients

Vegetarian mains

Charred sweetcorn with chermoula

Side Serves 3 20 min
A recipe by Niki Webster, aka Rebel Recipes. “I love corn season and this recipe is a celebration of it at its best. It’s simply charred with a gorgeous chermoula sauce: this bright green herby deliciousness hails from Algerian, Libyan, Moroccan and Tunisian cooking traditions. It’s brilliant with corn on the cob but also delicious in soups and stews or mixed into beans.”


For the corn

  • 3 sweetcorn cobs
  • 2 tbsp olive oil

For the chermoula

  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 50g fresh coriander, including stalks
  • 20g parsley
  • 2 garlic cloves
  • Juice of 1/2 lemon
  • 1 preserved lemon - optional
  • 1 tsp ground paprika
  • 1/2 tsp chilli flakes
  • 5 tbsp extra virgin olive oil
  • A good pinch of sea salt
Image of Charred sweetcorn with chermoula


Prep time: 5 min
Cooking time: 15 min
  • Step 1

    Start by cooking the sweetcorn. In a large pan, bring lightly salted water to a boil. Remove the husks and the silks from each ear of corn and chop off the bottom end.
  • Step 2

    Add to the pan of water, submerge and boil for 6-7 minutes, until just tender.
  • Step 3

    Remove from the pan and when cool enough - pat dry.
  • Step 4

    Heat a griddle pan/frying pan to a medium heat then brush some olive oil onto the corn. Add to the griddle and keep turning until all sides are charred. Remove from the heat.
  • Step 5

    Next make the chermoula sauce, by adding the ingredients into a mini chopper or food processor and blitz to combine. If you don’t have either, use a pestle and mortar.
  • Step 6

    Serve the charred corn with the chermoula sauce.

You may also like…