I’ve been super excited to share this one with you all. It’s only May, but Lebanese-style elotes has already become one of my favorite summer dishes. But when I first came up with the idea, I didn’t realize that it also had numerological significance. So here it is: my 200th recipe!
I think the most stressful thing you get asked as a recipe developer is the dreaded “Don’t you ever worry that you’re going to run out of ideas?”
But now that I’m 200 recipes in, I finally have a little more faith that ideas will come. Part of it is being surrounded by other bloggers who inspire me daily, like Chicano Eats, whose drool-worthy photo of elotes preparados made me think “ooh, I wonder if I could spread toum and feta on that,” because that’s what was in my fridge at the time, and these ingredients have more in common than you might think. It turns out that toum and feta make for another very tasty version.
If you want to live your best summer life, I highly recommend making the classic version and this one on repeat all summer long. Or at least, that’s where you’ll find me!
Thanks so much for reading, cooking, and baking with me. I hope we’ll be on this journey together for at least another 200!Print
elotes preparados, Lebanese-style
- Total Time: 15 minutes
- Yield: 5 servings
- 5 ears of corn (1.5kg shucked, from about 2kg in-husk)
- 1 teaspoon oil
- 2–3 tablespoons toum (30-45g)
- 3 tablespoons crumbled feta (35g)*
- 1/2 teaspoon chili powder (1g)
- 1 pinch dried mint (optional)
- 1 tablespoon parsley, chiffonade (2g)
- lime wedges (from about 1 lime)
- Preheat your grill or broiler. Very lightly coat the corn with oil. Grill it (using your broiler, a grill, or a gas flame) until it is golden brown and charred in spots (you’ll get fewer charred spots if you’re using an electric oven broiler, or if your broiler/grill isn’t super strong). Remove to a serving plate and pat the corn with paper towels to make sure there’s no excess oil.
- Spread some toum over the ears. Top with feta, followed by the chili powder, mint, and parsley, and serve with lime wedges on the side.
* To make this vegan or dairy free, simply omit the feta, or replace it with a crumbled vegan cheese.