Follow these steps for perfect results
Greek yogurt
plain whole-milk
Cilantro
chopped
Extra-virgin olive oil
Salt
fine sea
Pepper
freshly ground
Cayenne
Lime
zest of 1/2
Feta cheese
finely crumbled
Zaatar
seasoning blend
Corn
husks and silks removed
Heat a grill to high heat (450-550°F).
In a small bowl, combine yogurt, chopped cilantro, olive oil, salt, pepper, cayenne, and half of the lime zest.
Place feta cheese on a plate.
Place zaatar in a small dish and cayenne in another small dish.
Grill the corn, covered, turning occasionally, until charred, approximately 8-12 minutes.
Transfer the grilled corn to a platter.
Brush the corn with the yogurt mixture.
Roll each cob in feta cheese, pressing gently for adherence.
Sprinkle generously with zaatar and cayenne to taste.
Sprinkle with remaining lime zest.
Serve immediately with lime wedges and cilantro sprigs.
Expert advice for the best results
Grill corn with the husks on for added moisture and flavor.
Adjust the amount of cayenne pepper to your preferred spice level.
Serve immediately after grilling for the best flavor and texture.
Everything you need to know before you start
5 minutes
Yogurt mixture can be made ahead of time.
Garnish with fresh cilantro sprigs and lime wedges on a platter.
Serve as a side dish at a BBQ.
Serve with grilled chicken or fish.
Offer alongside other Middle Eastern-inspired dishes.
Complements the salty and tangy flavors.
A refreshing accompaniment.
Discover the story behind this recipe
Street food influenced by Middle Eastern flavors.
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