Name: Grilled Corn on the Cob
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Turkish
Ingredients: 4 x corn on the cob; 1 tbsp butter; Salt and black pepper to taste; 1 tbsp Aleppo chilli powder (pul biber); 4 tbsp flat leaf parsley, finely chopped; 1 lemon, quartered

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Grilled corn on the cob is a popular street food in many countries.

When I was younger, it was Mexican grilled corn on the cob that I knew and loved. Since then, I have tried grilled corn on the cob in many different countries and they all put their own stamp on this simple but delicious dish.

You might also like to try my Indian corn but for now, give this Turkish version a try! Grilled corn on the cob does not come easier and it is so good too.

About this grilled corn on the cob recipe.

Walk the streets of Istanbul and other parts of Turkey and you will almost certainly come across street corn. Sometimes it is boiled but I prefer this grilled version. Whether you boil the corn or grill it, you are in for an easy but very good snack.

Turkish street corn, or *mısır* (corn in Turkish) is a popular snack that you fine at vendors in many Turkish cities, especially in coastal areas or larger cities like Istanbul. It is a snack that you’ll find sold by vendors in many Turkish cities, especially in coastal areas or bustling city centers like Istanbul. These vendors typically sell two versions of corn: boiled (*haşlanmış mısır*) and grilled (*ızgara mısır*).

How do you boil the corn?

If you don’t want to grill your corn, boiling is the other option. You just need to bring a suitable pot of lightly salted water to a boil and then simmer the corn on the cob until tender. This only takes a few minutes.

At most street food stalls, the boiled corn on the cob is served sprinkled with salt. Some vendors make it a bit more special by adding butter and spices though this is less common. Believe me… you want to add the butter and spices. It’s bettr that way.

The idea of the simplified, salted version is to enjoy the natural flavour of the corn. Yes, that is good but butter and spices add a lot in my opinion.

Why grill the corn on the cob?

This is the version I really recommend. You cook the corn over hot charcoal until you see a good char which gives it a delicious smoky flavour.

It is more common to see grilled corn on the cob seasoned with more than just salt. If you’re going to go to the trouble of lighting up your barbecue, you might as well make sure the corn is as tasty as it can be. Don’t you think?

When you grill the corn, be sure to sprinkle it with salt, pepper, Aleppo chilli flakes (pul biber) and a few lemon or lime wedges. You will be happy you did.

The grilling process adds a crispy, smoky layer to the corn, while keeping the inside sweet and tender.

How do you serve Turkish grilled corn on the cob?

In Turkey, the corn is usually served wrapped in paper or in the husk. This applies to both the grilled and boiled versions.

More recently, some vendors have started slicing the kernels off and serving them in a bowl with other condiments such as ketchup, mayonnaise and chilli powder. I find that an easier way to eat the corn but still prefer to order mine on the cob. I don’t know why. I just do.

How long should you grill the corn?

That is really up to you. I have seen some vendors really char the corn. I recommend cooking it over the fire until the corn is cooked through and charred in just a few places.

Corn, in my opinion is best cooked until just cooked through. You want to retain that natural sweetness and flavour. Char it too much and all you will taste is char!

How long can you keep leftovers in the fridge?

You can store any leftovers you have in the fridge for about 4 days. Wrap it tightly.

Once corn is cooked through, it is a very easy thing to take out of your fridge and enjoy. To reheat, you could just place it in your microwave until heated through. I prefer to place leftovers in my air fryer for a few minutes at 200°C/400°F until hot.

It is best to store the grilled corn on the cob on its own without spicing or salting it. Then you can add spices, butter and salt just before serving.

Can you freeze grilled corn on the cob?

Yes you can but in my taste tests, I find that it fails to impress. It can become mushy which is fine if you are planning on blending it into a soup but not as good if you want to eat it off the cob.

So I don’t recommend freezing for this reason.

Fresh corn, however freezes really well if blanched first. Blanch your raw corn on the cob for about a minute and let it cool. Then store in freezer bags for up to a year.

Can you upscale or downscale this recipe?

Of course! This is not so much a recipe but a recipe suggestion. Cook as many or as few corn cobs as you like. It’s best fresh so only cook as much as you need.

Then add salt, butter, chilli powder, chopped parsley and lemon juice to taste. Easy!

Step by step photographs.

The ingredients for the recipe laid out and ready.

Get all your ingredients ready before grilling. You want to add them when the corn is still hot off the grill.

Build a medium charcoal fire and slowly cook the corn, turning often for a more even cook.

The corn charred on the grill and cooked through.

I like my corn cooked like this but you might opt for more charring.

The grilled corn on the cob, served on the green husks and seasoned with salt, chilli powder, chopped parsley and lemon juice.

Season the hot corn with butter, salt, chilli powder, black pepper, chopped parsley and lemon juice.

Grilled corn on the cob seasoned with salt, chilli powder, chopped parsley and lemon juice. Served on green corn husks.

Enjoy!

If you like this grilled corn on the cob, you might like to try some of these other Turkish recipes!

Have you tried this grilled corn on the cob recipe?

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Yield: 4