Give the classic corn on the cob a major makeover with this Grilled Mediterranean Street Corn with Feta Cheese recipe.
Woahhhhhh is right! Every corn on the cob needs to look like this corn on the cob…grilled and then smothered with good stuff on top. Have you ever had Mexican Street Corn? This is its brother…Mediterranean Street Corn. To me, a street corn is rubbed with all kinds of spices and then topped with sort sort of cheese, more herbs, and crunchies. You follow that basic recipe for street corn and I guarantee you you’ll be eating corn like a champion every time.
Corn is such a nostalgic food for me because it’s something that we can actually grow up here in the North. You know what they say, “knee high by the 4th of July.” It’s symbolic for hot summer days, bare feet, and State fair. Mark and I were just talking the other day how our soccer teams used to run the corn stand at the Wisconsin State Fair to raise money for our teams. I found out that Mark once ate 12 ears of corn in a single day when he was 14. My reaction? CORN POOPS FOR DAYS. I’m not even sure how his stomach processed all of that sweet corn. Why do you think you get corn poops? BECAUSE YOUR STOMACH DOESN’T PROCESS CORN. LOL.
Anyways, he’s going to kill me if he reads this, but I think it’s hilarious. My only claim to fame about the State Fair is that I once drank 3 cups of strawberry milk…which is a lot of milk for me! Nothing compared to the 12 ears of corn.
This Mediterranean Street Corn has ALLTHEFLAVORS. First we rubbed it with olive oil dried spices, salt and pepper and then grilled it to perfection. Following those grill marks we topped it with a lightened up Feta spread with fresh herbs and red onion on top.
So. So. Good.
The Best Mediterranean Street Corn
- 4 ears of corn, shucked
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- salt and pepper, to taste
- 3 tablespoons nonfat Greek yogurt, plain
- 2 oz. feta cheese (block)
- 2 tablespoons fresh oregano, chopped
- 2 tablespoons fresh basil, chopped
- 1/4 cup red onion, finely diced
- Preheat grill or oven to 400ºF.
- Place olive oil, dried oregano, dried basil, salt, and pepper into a small bowl. Whisk until combined.
- Prep ears of corn by shucking and then generously rub with olive oil seasoning.
- Once seasoned, wrap corn in tin foil and seal tightly.
- Place aluminum foil pack on grill for around 20 minutes, flipping every 5 minutes.
- Remove from heat and let cool for 5 minutes.
- Mix together feta and Greek yogurt until you’ve formed a paste.
- Then, top grilled corn with the feta/Greek yogurt topping with a sprinkle of fresh oregano and fresh basil along with some red onion.