We reimagined Mexican street corn with Israeli flavors, seasoning the grilled ears with tangy yogurt, salty feta, herbs, citrus, and a little heat.
1/3 cup plain whole-milk Greek yogurt or labneh (yogurt cheese)*
1 tablespoon chopped cilantro, plus cilantro sprigs
1 tablespoon extra-virgin olive oil
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground pepper
Generous pinch of cayenne, plus more for serving
Zest of 1 lime, divided, plus 1 lime cut into wedges
1 cup finely crumbled feta cheese
2 tablespoons zaatar* seasoning blend
4 ears corn, husks and silks removed
How to Make It
Heat a grill to high (450° to 550°). In a small bowl, stir together yogurt, chopped cilantro, oil, salt, pepper, pinch of cayenne, and half of lime zest. Set feta on a plate. Put zaatar in a small dish and a few pinches of cayenne in a second small dish.
Grill corn, covered and turning a few times, until charred in sections, 8 to 12 minutes total. Transfer to a platter.
Brush corn with yogurt mixture, then roll each cob in cheese, pressing so cheese sticks (brush some off if it clumps too much). Sprinkle corn all over with zaatar and as much cayenne as you like. Sprinkle corn with remaining lime zest and serve with lime wedges and cilantro sprigs. Serve any leftover cheese on the side.
*Find labneh at well-stocked grocery stores. Find zaatar, a blend of thyme, dried sumac, sesame seeds, and other seasonings, at well-stocked grocery stores and oaktownspiceshop.com ($6.75 for a 1/2-cup jar).
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