elotes preparados, Lebanese-style

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  • 5 ears of corn (1.5kg shucked, from about 2kg in-husk)
  • 1 teaspoon oil
  • 23 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)


  1. 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.
  2. 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.