Grilled Corn on the Cobb with Dukkah

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Plus Tips on Buying Corn Without Peeking!

I think it’s safe to say, it’s BBQ season! I may have jinxed myself saying that, here in Calgary you’re never really safe from the snow until after May long weekend and even then there have been flurries seen in the summer months. Thankfully I’ve never witnessed it. Being able to dine more outside, on our deck, early evening sun and music in the background is one of my favourite places to be in the summer and I could be happy BBQ’ing every night!

True story, when I was younger, my family moved to Montreal during the summer and we didn’t buy appliances right away. My parents were quite fond of BBQ’ing as well. They’d make most of our meals on the BBQ, breakfast included and pizza! Incredible right? So they decided to hold off on the stove for a little while. I feel I have a true appreciation for BBQ’ing and all of the different dishes you can grill but today I’m sharing with you a classic fav.

CORN ON THE COBB…amiright?!

One of my all time favs to grill, so versatile and so many fun topping options or spreads. We used to just eat it with butter and salt for the longest time but I’ve become more adventurous with the flavours over the years. Chili and lime, feta cheese, herbs, and now Dukkah!


Dukka is a traditional Egyptian condiment made up of herbs, spices and nuts and seeds and is typically used for dipping bread with olive oil.

There are many ways to make dukkah but from what I’ve seen – a more traditional dukkah contains

  • Hazelnuts
  • Coriander Seeds
  • Cumin Seeds
  • Sesame Seeds
  • Fennel Seeds
  • Salt & Pepper

I used most of these ingredients and a couple extras. I toasted my hazelnuts, coriander and cumin seeds first which helps release the naturals oils and flavours in the seeds and only added a couple extra minutes to the process.

This blend makes a good standard sized mason jar full and don’t worry if you have lots left over from the corn because this blend goes with just about anything. Avocado toast, on top of cooked veggies, on top of salads, don’t be afraid to put it on everything!

Now it’s still pretty early for the ideal corn ‘season’ which happens closer to September but I thought I’d share some helpful tips I picked up from Kitchn on how to pick corn from your local grocery shop without peeking or stripping that corn down in the middle of the produce section Ms. (or Mr.) Messy Pants.

Tips for Picking Corn without Peeking!

  • Look for corn with brown tassels that are sticky to touch
  • Feel through the corn husk, kernels should feel big and plump
  • Corn bought earlier in the season is less likely to be affected by bugs

There you have it! Corn buying skills acquired and ready to grill – Happy Outdoor Living Season friends!


Grilled Corn on the Cobb with Dukkah

A perfect addition to your summer BBQ line-up! Fresh corn on the Cobb grilled on the BBQ with herbed butter and dukkah spice mix

  • Author: Tanya Bates
  • Prep Time: 10 Mins
  • Cook Time: 20 Mins
  • Total Time: 30 minutes


  • 4 Ears of Corn
  • 1/3 Cup of Melted Butter
  • 1/4 Cup of Chopped Cilantro

For Dukkah

  • 1 Cup of Hazelnuts
  • 2 Tbsp of Coriander Seeds
  • 2 Tbsp of Cumin Seeds
  • 1/2 Cup of Toasted Sesame Seeds
  • 1/3 Cup of Raw Sunflower Seeds
  • 1 Tbsp of Course Sea Salt
  • 1/2 Tsp of Chilli Flakes
  • 1/2 Tsp of Crushed Black Pepper


For the Dukkah

  1. Preheat oven to 350F and line a baking sheet with parchment paper
  2. Place the hazelnuts, coriander seeds and cumin seeds on the baking sheet and toast for approx 5 mins and remove
  3. You can place the toasted hazelnuts, coriander and cumin seeds in a motar and pestle and grind to release oils and flavours, add in remaining ingredients and continue to work a finely crushed mixture with some larger pieces still welcome
  4. If you don’t have a motar and pestle, add ingredients to a blender or coffee grinder and pulse to combine

For the Corn

  1. Preheat grill to medium heat
  2. In a small bowl, add melted butter and add half of the chopped cilantro (reserving the rest for garnish)
  3. Remove husk and silk from corn and brush lightly with the melted butter and herb mixture
  4. Place on the grill and allow to cook for approx 12-15 mins or until cooked and slightly charred (time may vary depending on your grill, corn, flame, etc.) Turn the corn occasional to cook all sides evenly
  5. Remove corn and place on serving platter with remaining cilantro for garnish and sprinkle dukkah over top


*Leave the corn whole or cut into smaller pieces for entertainer or for child friendly hands

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This Post Has 2 Comments

  1. My favourite way to prepare corn in on the BBQ! The dukkah seasoning sounds like the perfect seasoning! Bookmarking this for when grilling season officially begins here! 😉

    1. BBQing is by far my favourite too! The dukkah goes so well and is definitely a fun new way to enjoy it. I hope you’ll let me know what you think!

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