This image courtesy of Lauren Volo
As great as it is to travel the world to experience new street food, sometimes the best inspiration is right in your own backyard. Here in the United States, we have some of the most delicious corn growing through a decent chunk of the year, and we love to showcase it on our menus when it’s at its peak. Blanching and then grilling the corn is the perfect way to prep it for this zesty Israeli interpretation that shows up on our menu in warm weather. Instead of slathering it with butter, we’re recommending some spicy Israeli zhoug—an incredibly flavorful Middle Eastern green sauce with a texture between pesto and classic Mexican salsa verde. If you are missing a little extra fat, try mixing the zhoug with some vegan butter.
Serves6 to 8
- For the Za’atar Marinade
- 1/2 cup sunflower oil
- 1 teaspoon sherry vinegar
- 2 tablespoons Za’atar
- For the Zhoug
- 3 jalapeno peppers, stems and seeds removed
- 1/4 cup chopped white onion
- 1 cup chopped cilantro
- 1/2 cup parsley
- 1 teaspoon cumin
- 1/8 teaspoon cardamom
- 2 peeled garlic cloves
- 1 cup cherry tomatoes, chopped
- 1/3 cup sunflower oil
- 1 tablespoon rice wine vinegar
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 4 to 8 ears of corn, shucked
Combine all of the marinade ingredients in a blender and blend until smooth. Leftovers can be stored in the refrigerator for up to 7 days.
Combine all of the zhoug ingredients in a food processor and process until the peppers and herbs are broken down and the mixture is the consistency of a loose pesto. Leftovers can be stored in the refrigerator for up to 4 days.
Bring a large pot of salted water to a rolling boil over high heat. Blanch the corn for 8 minutes, then drain.
Preheat a chargrill to high or a grill pan over high heat, then brush each ear with about 2 tablespoons of za’atar marinade. Grill the corn briefly until lightly charred.
Top the corn with zhoug and serve immediately.
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