Grilled Corn with Harissa and Mint

Ingredients

• 3 tablespoons homemade or store-bought harissa paste
• 1 teaspoon toasted ground cumin
• 1/4 teaspoon toasted ground coriander seed
• 1 teaspoon zest and 1 tablespoon juice from 1 lime
• 1 medium clove garlic, finely minced
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons roughly chopped mint leaves, divided
• Kosher salt and freshly ground black pepper
• 8 ears corn, shucked

Directions

1. Start one chimney of charcoal. Once the coals are fully ignited and coated in gray ash, dump them out and bank them on one side of the charcoal grate. Put the cooking grate on the grill, cover it, and let it heat for 5 minutes. For a gas grill, turn half the burners to the highest setting, close the lid, and heat for 10 minutes. Scrub the grate clean and oil it.
2. As the grill heats, stir together the harissa, cumin, coriander, lime zest and juice, garlic, olive oil, and 2 tablespoons mint leaves. Add salt and pepper to taste, then set the sauce aside.
3. Set the corn on the hot side of the grill. On a charcoal grill, leave the lid off. On a gas grill, close the lid between turns. Grill the corn, rotating it every minute or so, until the ears are deeply charred all over, about 10 minutes total.
4. Move the corn to a large bowl. Use a spoon or brush to cover it with the sauce. Arrange the corn on a serving platter, scatter the remaining mint leaves over the top, and serve right away.