spicy smoky corn on the cob

serves 4 as a side or a snack
preparation time
5 minutes
cooking time
15 - 20 minutes


  • 4 corn on the cobs, with husks
  • 2 teaspoons smoked paprika
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon fennel seeds
  • 1/8 teaspoon cayenne pepper (or more if you like it fiery hot)
  • 1/2 teaspoon salt
  • 1.5 tablespoons extra virgin olive oil
  • // optional toppings //
  • 4 tablespoons nut mylk cheese
  • 4 tablespoons homemade mayo (or bought if easier)


Bring a large saucepan of water to the boil. Place the corn into the boiling water still in its husk and allow to boil for 3 minutes. Remove and set aside to drain.

In a small bowl combine the smoked and sweet paprika, fennel seeds, cayenne pepper and salt with extra virgin olive oil and mix well.

Peel the husks back off the corn but keep them attached (you don't have to do this, but its a nice way of presenting them and works as a fun handle). Use a kitchen brush to spread on the mixed spice marinade covering the corn cob all over. Set aside the leftovers as you will use this while they are cooking. 

Turn on your grill to high heat, or heat up your bbq. Place the corn under the grill or on the bbq. Rotate the corn every few minutes as it blisters and blackens, coating with the left over spice marinade. Once the corn is nice and toasted all over then remove it from the heat.

Either enjoy as is, or spoon over generous dollops of nut mylk based cheese, homemade mayo (or vegan mayo if preferred) and sprinkle with fresh parsley for a real taste explosion.