Grilled Octopus with Corn
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite summer dishes to make when I want something impressive yet surprisingly simple. Grilled octopus with corn comes together in just over an hour, making it perfect for weeknight entertaining or a casual dinner party. The tender octopus pairs beautifully with sweet charred corn, while fresh herbs and garlic bring everything to life. Octopus is packed with protein and selenium, which supports thyroid health and metabolism. What I love most is that you probably have most of these ingredients on hand already, and the whole process feels more elegant than the minimal effort it actually requires. Trust me, your guests will be asking for this recipe.
Ella x
Ingredients
- ¾ kgoctopus(cleaned and halved lengthwise)
- 4fresh corn cobs(husked and halved crosswise)
- 6 tablespoonsextra virgin olive oil
- 2lemon(1 for juice, 1 for zest)
- 4fresh garlic cloves(minced)
- 3 tablespoonsfresh parsley(chopped)
- 2 tablespoonsfresh thyme sprigs(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ½ teaspoonsmoked paprika
- ¼ teaspoonred chili flakes
Detail level
Instructions
- 1
Bring a large pot of salted water to boil and add the octopus halves. Simmer for 25-30 minutes until the octopus is tender when pierced with a fork. Drain and let cool slightly.
Tip: The octopus should be cooked until tender before grilling to ensure it stays moist and doesn't toughen.
- 2
Preheat your grill to medium-high heat, about 450°F. Pat the cooked octopus dry with paper towels.
Tip: Drying the octopus helps it get a nice char without sticking to the grill grates.
- 3
In a small bowl, whisk together 3 tablespoons of olive oil, minced garlic, lemon zest, chopped parsley, thyme, sea salt, black pepper, paprika, and chili flakes.
Tip: This marinade infuses the octopus with Mediterranean flavors and can be made ahead.
- 4
Brush the octopus pieces and corn halves generously with the remaining 3 tablespoons of olive oil and season with salt and pepper.
Tip: Oil prevents sticking and helps achieve even browning on the grill.
- 5
Place the octopus on the grill, cut-side down, and grill for 3-4 minutes until golden char marks form. Flip and grill for another 2-3 minutes. Transfer to a serving plate.
Tip: Don't move the octopus around while grilling—let it sit to develop those beautiful caramelized marks.
- 6
Grill the corn halves for 8-10 minutes total, rotating every 2-3 minutes, until kernels are charred and tender.
Tip: The corn will release its natural sugars and caramelize beautifully with the direct heat.
- 7
Arrange the grilled octopus and corn on a platter. Drizzle with the herb and lemon oil mixture and squeeze fresh lemon juice over the top.
Tip: The fresh lemon juice adds brightness to complement the smoky grilled flavors.
- 8
Garnish with additional fresh parsley and a sprinkle of lemon zest before serving warm.
Tip: Serve immediately while the octopus is still warm for the best texture and flavor.
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