One thing was requested by many for our Labor Day barbecue was corn on the cob. I am making koobideh hamburgers, so I though some za’atar sprinkled on the corn would fit the Fusion Middle Eastern theme. Since I am less fond of corn, I break the ears into smaller pieces—they are easier to eat and everyone knows that two small pieces have fewer calories than one big piece.
After Dinner Note: This was a really popular dish at dinner.
Karl’s Za’atar Grilled Corn
2 Tbs. unsalted butter (olive oil for Vegan)
4 ears of white corn (or one ear per person)
2 tsp. za’atar
1. Melt the butter in a small cup.
2. Grill the corn directly over the heat until you get some good char in spots, about 10-15 minutes.
Tip: Rotate the cobs frequently to prevent scorching only on one side.
3. Move the corn away from the direct heat and brush the corn all over with the butter.
4. Sprinkle the sprinkle the za’ater all over the corn.
5. Continue roasting the corn for another 10-15 minutes, until the kernels are cooked through.
6. Cut each ear into 3-4 pieces.
7. Transfer to a serving bowl and serve warm.
4 responses to “Karl’s Za’atar Grilled Corn”
Tonight, I made my seafood chowder with 1 tablespoon of za’atar (I could have used 2) and yogurt instead of cream. I also tried it on my garlic bread, but the garlic overwhelmed the za’atar and I burned it as well.
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