Ingredients
- 4 corn cobs
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
- 2 teaspoons onion powder
- 2 teaspoons salt
- 2 teaspoons pepper
- 50 grams butter, melted
- 2 tablespoons parsley, chopped
- 50 grams feta
Instructions
- Start by preparing the corn. Remove the husk from the corn and then use a sharp knife to cut off the base. Cut each corn into half. Stand each corn half on its end and then slice them down the middle. Turn the corn 90 degrees and do a second cut. You should end up with 8 long thin strips for each corn cob.
- Combine the garlic powder, onion powder, paprika, salt and pepper in a small bowl.
- Place the corn in a large bowl and toss with the olive oil. Sprinkle with the seasoning and toss to coat.
- Place the corn on a hot barbecue, kernel side down, and cook for 8-10 minutes. Flip the corn and cook the other side for 1-2 minutes.
- Place the corn on a tray and brush with melted butter. Scatter over fresh parsley and then crumble feta over the top.
A lot of people don’t always find corn that exciting, and it’s probably because they are used to buying it in a frozen bag or from a can. Corn, however, doesn’t have to be bland and boring. This recipe creates little morsels of corn, that are juicy and full of flavors, inspired by corn you would typically find in a Mexican restaurant. Serve them as a side dish, or simply cook up a big bowl of these corn bites for the perfect afternoon snack.
Cutting the Corn
To prepare the corn, start by removing the husk, along with all the fibrous strands from each corn cob. Use a sharp knife to cut off the base of each cob and then cut each cob into half. Take care when cutting with a sharp knife. You may find a motion of rocking the knife back and forth will help cut through efficiently.
Stand each corn half on its end and then slice them down the middle. Turn the corn 90 degrees and do a second cut. You should end up with 8 long thin strips for each corn cob.
You may be tempted to lie the corn flat to cut it. Experience has taught me that it’s easier to cut the corn into strips while its standing on end.
Adding Flavor to the Corn
Transfer the corn to a large mixing bowl. Drizzle the corn with a sufficient amount of olive oil and then toss to coat. Combine garlic powder, onion powder, paprika, salt and pepper in a small bowl to make a seasoning mix. Sprinkle the seasoning mix over the corn and toss to ensure the corn is sufficiently covered.
You may find it’s more efficient to sprinkle a small amount of seasoning at a time, tossing between each addition. The seasoning loves to fill the gaps between the corn kernels.
Barbecuing the Corn Bites
Heat a barbecue grill to a high heat. Place the corn strips on the barbecue, kernel side down. Roast the corn for 8-10 minutes. The corn will start to char, which to me is where the flavor starts to come out. Flip each strip and cook the other sides for approximately 1-2 minutes.
Instead of barbecuing, you could also cook these corn bites in the oven. Try a temperature of approximately 200 °C for 25 minutes. The downside to oven baking is that you won’t get the lovely charring like you would on a barbecue.
Finishing the Corn Bites
Transfer the cooked corn bites to a clean tray or cutting board. Brush a liberal amount of melted butter all over the corn kernels and then sprinkle with some freshly chopped parsley. Over the top of everything crumble some soft feta.
These corn bites go great as a side dish, especially when having a barbecue. They also make a great snack. Cook up a bowl and eat them while warm. You could also try a mix of sriracha and sour cream to make a dipping sauce if you want a bit of extra heat and flavor.
