I’ve been super excited to share this one with you all because even though we’re only at the tail end of May, Lebanese-style elote has already become one of my favorite summer dishes. But when I first came up with the idea, I didn’t realize that it also had numerological significance. So here it is: my 200th recipe!
I think the most annoying thing you get asked as a recipe developer is the dreaded “Don’t you ever worry that you’re going to run out of ideas?” I remember the first time someone asked me when I had only been blogging for about a month, and my answer was “Well… thanks, now I do!”
But now that I’m 200 recipes in, I finally have a little more faith that ideas will come. Part of it is being surrounded by other bloggers who inspire me daily, like Chicano Eats, whose drool-worthy photo of elotes preparados made me think “ooh, I wonder if I could spread toum and feta on that,” because that’s what was in my fridge at the time, and these ingredients have more in common than you might think. It turns out that toum and feta make for another very tasty version. If you want to live your best summer life, I highly recommend making the classic version and this one on repeat all summer long (or at least, that’s where you’ll find me).
Oh but also, let’s not forget the real heroes… the 4 or 500 ideas I had in the last couple years that either didn’t make it into the kitchen (thank goodness…), or (unfortunately for my tastebuds) made it to the kitchen, and then into the sad time-out corner of the refrigerator, where they languished until we were hungry enough to eat humble pie (sometimes, literally). These disappointments and disasters don’t get me down in the same way that they used to, because I know another idea will be right around the corner.
I’ll keep those little failures to myself, and will continue to only share the best stuff on here to spare you the same experience. Thanks so much for reading, cooking, and baking with me, and I hope we’ll be on this journey together for at least another 200!
lebanese-style elotes preparados
total time: 15 minutes
download a PDF to print
5 ears of corn (1.5kg shucked, from about 2kg in-husk)
1 teaspoon oil
2-3 tablespoons toum (30-45g)
3 tablespoons crumbled feta (35g)*
1/2 teaspoon chili powder (1g)
1 pinch dried mint (optional)
1 tablespoon parsley, chiffonade (2g)
lime wedges (from about 1 lime)
Preheat your grill or broiler. Very lightly coat the corn with oil. Grill it (using your broiler, a grill, or a gas flame) until it is golden brown and charred in spots (you’ll get fewer charred spots if you’re using an electric oven broiler, or if your broiler/grill isn’t super strong). Remove to a serving plate and pat the corn with paper towels to make sure there’s no excess oil.
Spread some toum over the ears. Top with feta, followed by the chili powder, mint, and parsley, and serve with lime wedges on the side.
* To make this vegan or dairy free, simply omit the feta, or replace it with a crumbled vegan cheese.