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Greek-Inspired Street Corn

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Greek-Inspired Street Corn combines smoky grilled corn with creamy Greek yogurt, tangy feta, fresh herbs, and bright lemon. This Mediterranean-inspired side dish is perfect for summer cookouts, picnics, and family dinners.

Ingredients

  • Fresh corn on the cob, husks removed
  • Extra-virgin olive oil
  • Salt
  • Freshly ground black pepper
  • Plain Greek yogurt
  • Fresh lemon juice
  • Lemon zest
  • Garlic, finely minced or grated
  • Extra-virgin olive oil
  • Dried oregano
  • Salt
  • Black pepper
  • Crumbled feta cheese
  • Fresh parsley, chopped
  • Fresh dill, chopped
  • Fresh mint, chopped
  • Smoked paprika
  • Red pepper flakes, optional
  • Lemon wedges

Instructions

  1. Preheat an outdoor grill or grill pan to medium-high heat.
  2. Lightly brush the corn with olive oil and season with salt and black pepper.
  3. Place the corn directly on the grill and cook for 10–12 minutes, turning every few minutes, until tender with lightly charred spots on all sides.
  4. While the corn cooks, combine the Greek yogurt, lemon juice, lemon zest, garlic, olive oil, oregano, salt, and black pepper in a bowl.
  5. Stir the sauce until smooth and creamy, then taste and adjust the seasoning as needed.
  6. Remove the cooked corn from the grill and allow it to cool for 1–2 minutes.
  7. Spoon or brush the Greek yogurt mixture generously over each ear of corn.
  8. Sprinkle with crumbled feta, parsley, dill, mint, smoked paprika, and optional red pepper flakes.
  9. Finish with an extra squeeze of fresh lemon juice.
  10. Serve immediately with lemon wedges on the side.

Notes

  • For a corn salad, cut the grilled kernels from the cobs and toss with the yogurt sauce, feta, herbs, and seasonings.
  • Add chopped Kalamata olives, sun-dried tomatoes, or toasted pine nuts for additional Mediterranean flavor and texture.
  • Finely diced cucumber can be mixed into the yogurt sauce for a tzatziki-inspired variation.
  • Goat cheese can be substituted for feta.
  • Add cayenne pepper, red pepper flakes, or finely chopped fresh chili for extra heat.
  • The yogurt sauce can be prepared up to 2 days ahead and refrigerated in a covered container.
  • Store leftover corn and sauce separately in airtight containers in the refrigerator for up to 3 days.
  • Reheat the corn on a grill, in a skillet, or in a 350°F oven, then add the chilled sauce, feta, and herbs.
  • Avoid reheating fully assembled corn because the yogurt sauce may separate.

Nutrition

Find it online: https://thefamilycooking.com/greek-inspired-street-corn/