So for this past week, as I said in one of my previous posts I have been on vacation, and posting regularly has been IMPOSSIBLE. I have a bunch of posts saved up that I just haven’t had time or internet to get all set up, so I will leave you with this DELICIOUS recipe, that hopefully will make up for it all!
The idea for this grilled corn was originally inspired by mexican street corn. I have always loved how crispy grilled corn is compared to steamed, and before having mexican street corn had never really had corn on the cob with anything but butter. So of course when I finally did try it, I was hooked.
This version plays off of the original with a slightly healthier mediterranean twist. Instead of the traditional mayo with queso fresca, this uses greek yogurt, which gives an extra kick with the feta. It is perfectly salty and satisfying, and goes amazingly with any grilled dish, while also being simple to prepare.
Grilled Corn with Herbed Feta
For 6 ears of corn you need-
1/4 cup Feta (crumbled finely)
1/4 cup thick greek yogurt (Fage 2% is my favorite)
1 tbsp cajun seasoning (I used Red Rub, as always)
1 tsp fresh parsley
1tsp fresh basil
Fresh squeezed lemon
1) Set your grill to about 400 degrees.
2) When up to temperature, place your fresh ears of corn directly over the flames, and continue to turn over until all sides are slightly blackened.
3) While your corn cooks, mix your feta, greek yogurt, spices and herbs together. This will be quite salty so add less cajun spice to taste if desired.
4) When corn is done to your liking, quickly spread your feta mixture on corn while still hot, turning to cover all sides- Feta spread will be quite salty, so use sparingly. A little goes a long way. Spritz with your fresh lemon, then serve!
Let’s cling onto summer for as long as we can!