Marrakesh is a city in Morocco. The city is known as having some of the best street food in the world, including its famous spiced corn. Our version involves making a spiced butter and smearing it over corn cobs before sealing them in foil and cooking them on the barbecue.

Yield: Serves 4.



  • 1/4 cup salted butter, softened
  • 2 tsp coriander
  • 2 tsp cumin
  • 1 tsp oregano, crumbled
  • 1/2 tsp ground ginger
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • 4 cobs corn, husked


  1. Preheat natural gas barbecue for 10 - 15 minutes.
  2. Meanwhile, combine all ingredients except corn.
  3. Place each cob on a piece of heavy duty foil. Spread butter mixture evenly over corn. Bring edges of foil together; close all edges with tight double folds.
  4. Cook over medium heat on natural gas barbecue, turning over frequently, for 15 - 20 minutes.
Nutritional analysis per corn:


209 calories, 13.4 g fat, 4 g protein, 23.1 g carbohydrate, 3.3 g fibre, 239 mg sodium