I have recently discovered another perk of living in southern California: it?s always grilling season. Granted, this will probably feel a lot more exciting in December. But, firing up the grill and pouring a glass of wine has become a nightly ritual around here, and I am not a bit mad about it. I hope you?re prepared for a slew of grilled veggie recipes this season! Let’s kick things off with spicy harissa grilled corn.

No summer barbeque is complete without corn on the cob. I know how much you used to love melting a pad of butter on yours before taking a bite, but I have a new idea. Slather your corn with spicy harissa paste and fresh herbs. The flavor combination is so unique and refreshing!

A note on harissa paste: they?re all different. I used the one from Trader Joe?s and it was very spicy. Two teaspoons was plenty. If you?re sensitive to heat, go with a mild harissa paste and build the flavor gradually, adding up to a tablespoon (we like this one.) It has a hint of heat for more timid taste buds. Amazon is always a safe bet, but you might find this brand in the international aisle at your local grocery store, too.
Because every harissa paste is unique, I?m putting a disclaimer on this recipe: taste as you go. If you add too much harissa, blend in a touch more agave to tamper the heat. The amount of salt will also depend on the brand of harissa paste you use. An extra squeeze of lime will brighten the flavor. Trust your taste buds don?t be afraid to deviate fr...