This Smoky, Sweet, and Spicy Butter Is Everything Your Corn Needs

Yes, grilled corn is always good—sweet, pleasantly charred, summery—but swipe it with this bold, harissa-spiked compound butter, and it becomes something else entirely. Deeply savory, smoky, spicy, and bright, this butter transforms a simple ear of corn into a scene-stealing side dish.

The real magic lies in the flavor-building combo of harissa and smoked paprika. Harissa paste brings heat, depth, and just the right amount of funk, while smoked paprika echoes the grill’s charred aroma with a warm, woodsy finish. Garlic sharpens the edges, lemon juice cuts through the richness, and a touch of honey ties everything together. It’s a flavor boost in spreadable form.

Harissa can vary widely in heat and intensity depending on the brand or style—Tunisian and Moroccan versions, for example, each put their own spin on it. Made from red chiles, garlic, spices, and olive oil, harissa delivers warmth, complexity, and a touch of smokiness. For this recipe, I prefer a milder harissa, allowing the smoky-sweet corn to shine while adding a gentle kick. If you’re working with a spicier version—or just love more heat—feel free to adjust the amount to suit your taste. You’re in control of the firepower here.

In the US, I recommend the mild harissa from Mina, which has a balanced flavor and heat—it brings brightness without overpowering the other ingredients. In the UK, where I live, I often use Belazu, also available at some specialty stores in the US. You can also use homemade harissa and customize the flavor even further.

This butter is low-effort with high reward. You can make it ahead (days ahead, even), stash it in the fridge, and pull it out whenever the grill is hot and the corn is rolling. It melts beautifully into every groove and ridge, soaking into each bite. I recommend making a double batch—you’ll want it on crusty bread, grilled fish, charred zucchini, and maybe even stirred into a pot of beans.

On a technical level, this butter does more than just taste good—it also acts as a moisture-locking finish, keeping the corn juicy and flavorful even after it cools. That means the corn looks great on a platter, and doesn’t require last-minute fussing to impress.

Serve it alongside grilled meats, tuck it next to a slab of halloumi, or pair it with a grain bowl or salad and call it dinner. Add extra herbs if you’re feeling fancy, or adjust the level of spiciness by playing with your favorite harissa. If you’re already grilling corn, there’s no reason not to take this extra (but not really extra) step. It takes five minutes, and the payoff is big: smoky-sweet kernels coated in a buttery, brick-red glaze that tastes complex, satisfying, and wonderfully summery.

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