🌽 Creamy Mexican Street Corn Cup (Mediterranean Twist)
🧺 Ingredients (Serves 4)
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3 cups corn kernels (fresh grilled, boiled, or frozen & thawed)
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¼ cup Greek yogurt (full-fat for best creaminess)
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2 tbsp extra-virgin olive oil
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2 tbsp crumbled feta cheese (Mediterranean swap for cotija)
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1 small garlic clove, finely grated
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Zest & juice of ½ lemon (or lime if preferred)
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½ tsp smoked paprika
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½ tsp ground cumin
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¼ tsp chili flakes or Aleppo pepper (adjust to taste)
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Sea salt & black pepper, to taste
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2 tbsp fresh parsley or cilantro, finely chopped
🌶️ Optional Toppings
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Extra feta crumbles
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Drizzle of olive oil
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Chopped olives or capers (Mediterranean flair)
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Diced avocado
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Extra chili flakes
👩🍳 Instructions
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Char the Corn (Optional but Recommended):
Heat a skillet or grill pan over high heat. Add corn and dry-roast for 3–5 minutes until lightly charred. -
Make the Creamy Dressing:
In a bowl, whisk Greek yogurt, olive oil, garlic, lemon zest & juice, smoked paprika, cumin, chili flakes, salt, and pepper until smooth. -
Combine:
Add warm corn to the dressing and toss until fully coated. -
Finish:
Fold in feta and fresh herbs. -
Serve:
Spoon into cups or small bowls. Garnish with extra feta, herbs, and a drizzle of olive oil.
🍋 Serving Ideas
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As a side dish for grilled chicken, fish, or kebabs
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In mezze platters alongside hummus and pita
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Tucked into wraps or grain bowls
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Served chilled for a refreshing summer salad
