Creamy Mexican Street Corn Cup

🌽 Creamy Mexican Street Corn Cup (Mediterranean Twist)

🧺 Ingredients (Serves 4)

• 3 cups corn kernels (fresh grilled, boiled, or frozen & thawed)

• ¼ cup Greek yogurt (full-fat for best creaminess)

• 2 tbsp extra-virgin olive oil

• 2 tbsp crumbled feta cheese (Mediterranean swap for cotija)

• 1 small garlic clove, finely grated

• Zest & juice of ½ lemon (or lime if preferred)

• ½ tsp smoked paprika

• ½ tsp ground cumin

• ¼ tsp chili flakes or Aleppo pepper (adjust to taste)

• Sea salt & black pepper, to taste

• 2 tbsp fresh parsley or cilantro, finely chopped

🌶️ Optional Toppings

• Extra feta crumbles

• Drizzle of olive oil

• Chopped olives or capers (Mediterranean flair)

• Diced avocado

• Extra chili flakes

👩‍🍳 Instructions

1. Char the Corn (Optional but Recommended):
   Heat a skillet or grill pan over high heat. Add corn and dry-roast for 3–5 minutes until lightly charred.

2. Make the Creamy Dressing:
   In a bowl, whisk Greek yogurt, olive oil, garlic, lemon zest & juice, smoked paprika, cumin, chili flakes, salt, and pepper until smooth.

3. Combine:
   Add warm corn to the dressing and toss until fully coated.

4. Finish:
   Fold in feta and fresh herbs.

5. Serve:
   Spoon into cups or small bowls. Garnish with extra feta, herbs, and a drizzle of olive oil.

🍋 Serving Ideas

• As a side dish for grilled chicken, fish, or kebabs

• In mezze platters alongside hummus and pita

• Tucked into wraps or grain bowls

• Served chilled for a refreshing summer salad