Greek · Lunch
Grilled Corn With Herb Oil
Charred sweet corn on the cob brushed with an oregano and lemon herb oil, finished with crumbled feta and fresh parsley. The kernels blister on a hot grill while the olive oil, garlic and fresh oregano seep into every groove for a smoky, tangy, salty bite.
$3
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
295Calories
6.7gProtein
21gFat
25.9gCarbs
6.1gSugar
3.4gFiber
232mgSodium
9mgChol
5.4gSat Fat
330mgPotassium
110mgCalcium
1.1mgIron
0.1mcgVitamin B12
13mgVitamin C
vegetarian
gluten-free
low-calorie
low-cholesterol
mediterranean
thirty-min-meals
vegetarian
gluten-free
low-calorie
low-chol
Instructions
1
Prep
Husk the corn and pat dry. Whisk together olive oil, minced garlic, dried oregano, salt and pepper in a small bowl.
2
Char
Preheat grill to medium-high heat. Lay corn directly on the grate and cook 10–12 minutes, turning every 2–3 minutes, until kernels blister and char on all sides.
3
Glaze
Brush hot corn all over with half the herb oil so it soaks into the charred grooves. Squeeze lemon juice over the corn.
4
Plate
Scatter crumbled feta and chopped parsley on top, drizzle remaining herb oil over, and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 ear corn (340g), husked
- 3 tbsp44ml olive oil
- 2 clove2 clove garlic
- 1 tsp1 tsp dried oregano
- 2 tsp2 tsp lemon juice
- 2 tbsp18g crumbled feta cheese
- 2 tsp2 tsp fresh parsley
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
- 22 lemon wedge, to serve
