Greek Style Street Corn on the Cob
Elotes is one of my favorite street food snacks, here it is reimagined featuring traditional Greek flaovrs.
I know what you’re thinking, THREE weeks in a row of corn recipes…well, when in Rome, or should I say Mid-Summer in Idaho. A time of the year almost ubiquitous with sweet corn stands on every street corner and loads of local melon fresh from the fields.
Corn has to be one of my favorite reintroductions, and I tolerate fresh corn better than popcorn or other dried corn (looking at you tortilla chips ;) ) So why the heck not enjoy it while I can!? I love grabbing Elotes when I’m at the farmers market; the creamy mayo, the salty cheese, the smoky chili powder. Did I say the salty cheese? The flavors and textures complement the sweetness of the corn so amazingly. When I grill I love to serve sweet corn as a side because it takes so little work to have it delicious and NO EXTRA DISHES! Yep, you read that right, no dishes, I like to trim up the ears so they don’t burn and throw them right on the grill. The silks actually provide some moisture for perfectly steamed kernels and when the husk chars it imparts a nice smoky flavor with an added bonus of a built in holder.
Ingredients
4-6 ears sweet corn, in the husk
1/3 cup mayonnaise
1 Tbsp Roasted Garlic mustard (Wagners Idaho Foods)
3-4 cloves garlic, microplaned or minced
1 lemon, microplaned or zested+minced
1 Tbsp Greek Seasoning (A Pinch of Idaho)
Crushed red pepper flakes if you want it spicy
1 Brick Yaya’s Halloumi, finely grated
Making your own mayo is so fast and easy and gives you the opportunity to use much better ingredients and choose your favorite flavors
Remove the outer husks from the corn and snip off the tip of the silks with a pair of scissors. Place the ears of corn on a preheated grill
While the corn is cooking, prepare the mayonnaise mixture. Combine mayonnaise, mustard, grated garlic and lemon zest in a small bowl.
On a griddle or cast iron skillet sprinkle about half of the grated halloumi and set to medium high heat. Similar process to making parmesan crisps. When it starts to turn golden brown, transfer it to a plate and crumble it up. Combine with the remaining un-cooked cheese and toss with the Greek seasoning.
Remove the corn from the grill, pull back the husks and remove the silks. Singe off any remaining silks over the open flame and char some of the kernels if desired.
With a brush or spatula spread the mayonnaise on the corn, then sprinkle with the seasoned cheese. The “cheesoning” as Mike called it. Don’t be shy with this stuff, so much flavor and texture here, its the best part- you might lick your plate clean.
