This variation on the popular Mexican street food features freshly grilled corn with Greek yogurt, Za’atar spice and feta cheese.
Whenever corn is in-season, we love preparing it on our backyard grill, and this Israeli Street Corn is our favorite new way to enjoy fresh corn on the cob.
Our absolute favorite corn recipe is this Mexican Street Corn. It also happens to be the most popular recipe on the blog.
And if you love that version, you’re definitely going to love this version, with just a few adjustments to give it a bit of Mediterranean flavor.
You’ll still find the usual cilantro and lime flavors, but this recipe replaces sour cream with Greek yogurt, and the Mexican spices with Za’atar seasoning.
Instead of cotija cheese, the grilled corn is sprinkled with finely crumbled feta as a finishing touch. It’s just a fun way to enjoy street corn with some different flavors and ingredients.
If you’re like me and you don’t like getting all that corn stuck in your teeth when you eat it off the cob, let the corn cool slightly after grilling, then cut off the kernels before mixing in the other ingredients.
I almost always serve my fresh corn cut off the cobb. I know, it’s not as fun, but it’s much less messy, and I don’t have to have the dental floss handy.
If you are lucky enough to have leftovers, they’re great reheated in the microwave, or added to salads, tacos and fresh salsas.
Although Za’atar spice blend is more available in grocery store these days, you can always make Za’atar seasoning yourself if you can’t find it at your local supermarket.
This corn is absolutely amazing. You’ll want to pick up some of those last ears of summer sweet corn and make this Israeli Street Corn today!
Be sure to save this Israeli Street Corn recipe to your favorite Pinterest board for later.
Tips for Choosing and Storing Fresh Corn
Check the husk: It should be bright green, a little bit damp, and wrapped tightly around the cob. Small brown holes in the husk mean insects and should be avoided.
Also check the bottom of the corn where the ear was broken off the stalk. If this area is brown, the corn is probably not the freshest choice. If you can help it, don’t peel back the husk. This dries out the corn and shortens its shelf life.
Check the tassle: The corn silk sticking out at the top of the cob is the tassle. When choosing corn, the tassel should be light brown or gold, and slightly sticky to the touch.
The tassle should smell sweet with no signs of decay. Avoid corn that has a dry, black, or mushy tassle.
Storing: You can keep your corn on the counter if you’ll be using it that day. Otherwise, refrigerate the corn in the crisper with the husks on, tightly wrapped in a plastic bag.
Here’s what you’ll need to make Israeli Street Corn
- Produce: fresh corn, cilantro, limes, jalapenos
- Greek yogurt
- Olive oil
- Spices: Za’atar seasoning, salt and pepper
- Feta cheese
Israeli Street Corn
Ingredients
- 6 ears fresh corn shucked
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/3 cup plain Greek yogurt
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon lime juice
- 3/4 cup finely crumbled feta cheese
- 1 tablespoon Za'atar seasoning blend
Instructions
- Preheat the grill to high heat. Brush the corn with 1 tablespoon of the olive oil. Season with salt and pepper to taste.
- Grill the corn, turning occasionally, until lightly charred, 8-10 minutes.
- Meanwhile, whisk together the yogurt, cilantro and lime juice. Sprinkle the feta over a small baking sheet or plate.
- Brush the grilled corn with the yogurt mixture, then roll in the feta cheese. Place corn on a serving platter and sprinkle with the Za'atar seasoning.
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Nutrition
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Who Dished It Up First: Adapted from Sababa
