The Best Mediterranean Street Corn

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  • 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


  1. Preheat grill or oven to 400ºF.
  2. Place olive oil, dried oregano, dried basil, salt, and pepper into a small bowl. Whisk until combined.
  3. Prep ears of corn by shucking and then generously rub with olive oil seasoning.
  4. Once seasoned, wrap corn in tin foil and seal tightly.
  5. Place aluminum foil pack on grill for around 20 minutes, flipping every 5 minutes.
  6. Remove from heat and let cool for 5 minutes.
  7. Mix together feta and Greek yogurt until you’ve formed a paste.
  8. Then, top grilled corn with the feta/Greek yogurt topping with a sprinkle of fresh oregano and fresh basil along with some red onion.