In various parts of Greece, you'll see street vendors selling grilled sweet corn brushed with olive oil and sprinkled with sea salt. Maria Benardis shares her version of this dish, complete with a herb and feta dressing.
- 6 cobs sweet corn in the husk
- 100 g Greek feta, crumbled
- 4 tbsp olive, plus extra for brushing
- 1 tbsp Greek yoghurt
- 1 tbsp finely chopped mint
- 1 tbsp finely chopped parsley
- 2 tsp chopped thyme
- ¼ tsp dried oregano
- salt and cracked black pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Place a chargrill pan over medium-high heat. Peel back the husks on the corn and remove the silk, leaving the husk attached at the base. Gather the husk together and tie with kitchen string. The husk works as a handle for cooking and eating the corn. Brush the corn with olive oil and season to taste. Cook for 15–20 minutes, turning frequently, until lightly charred on all sides.
Meanwhile, combine the feta, olive oil, yoghurt and herbs. Using a spoon, mash all the ingredients together until the mixture is smooth.
Remove the corn from the heat and spread with the feta dressing. Serve hot.
©2012 Maria Benardis
Photography by Alan Benson