Grilled Corn with Roast Red Pepper Feta Sauce

Toronto is fortunate to have a diverse food scene. I can literally go out and enjoy any cuisine!

One of my favourite summer offerings is Mexican street corn, the inspiration for today’s dish.

I approached it from the standpoint of “how would I serve this to Greeks”? Add some some roasted red peppers, smoked paprika, Greek yogurt, crumbled Feta, lemon juice and have Greek-style street corn.

Full disclosure: Greek street corn does exist but it isn’t served like this. But it should!

Grilled Corn with Roast Red Pepper Feta Sauce

6-8 corn on the cob, husks removed

1/2 cup strained Greek yogurt

1/2 cup mayonnaise

1 clove of garlic, minced

1 roasted sweet red pepper, skin peeled, seeds and stem removed, finely chopped

1/4 tsp. smoked paprika

zest of 1 lemon

2 Tbsp. lemon juice

1/2 cup crumbled Feta cheese

salt and pepper to taste

1/2 cup chopped chives or scallions

1. Pre-heat your grill to high heat. Brush your grill surface well to rid it of any residue.
2. Into a bowl, add yogurt, mayo, garlic, chopped red peppers, smoked paprika, lemon zest and juice and mix well with a whisk. Add fresh ground pepper and pinch of salt to taste (remember we’re adding crumbled Feta).
3. When your grill is ready, place on corn on the grill for 3 minutes, flip and cook the other side for another 3 minutes.
4. Remove from the grill, place on plates or platters. Apply sauce with a brush or spoon over, top with crumbled Feta, chopped chives. Serve.