Never Not Eating Elote (Mexican Street Corn)

Charred corn, tangy labneh cream and crumbled feta, finished with a sprinkle of Never Not Eating Za'atar. This is our spin on Mexican street corn, with lime and a little cayenne to keep every bite bright. Grab a few napkins and dig in.

(Mexican Street Corn)

The Stuff:

• 4 Ears corn, husks left on
• ¼ Cup labneh (or Greek yoghurt)
• ¼ Mayonnaise
• 1 Tablespoon fresh chopped parsley + extra for topping
• Juice of ½ a lime
• ½ Teaspoon fine sea salt
• ¼ Teaspoon cayenne pepper
• ½ Teaspoon Never Not Eating Za'atar + more for sprinkling
• ⅓ Cup crumbled feta cheese
• 1 Lime, cut into 8 wedges

The Method:

1. Prepare a grill for medium-high heat.
2. Gently pull back husks from each cob, leaving them attached at the bottom of cobs. Carefully remove corn silks from cobs. Then pull the husk back into place.
3. Grill corn over medium-high heat, turning frequently until the husks are charred and beginning to shrivel and corn is tender, about 10 minutes. To grill corn without husks, simply place the cobs of corn directly over a high heat and grill, turning occasionally, until they’re charred and cooked through, about 10-12 minutes.
4. While the corn is grilling, make the labneh cream. Combine the labneh, mayonnaise, chopped parsley, lime juice, sea salt, cayenne pepper and Never Not Eating Za'atar in a bowl and mix until well combined. Set aside until needed.
5. When corn is ready, remove from the grill. Pull the husks away from corn to expose the kernels and slather each cob with the labneh cream.
6. Top with crumbled feta cheese, sprinkle with Never Not Eating Za'atar and cayenne, and finish with more chopped parsley. Serve with lime wedges.