Shabazi Street Corn
Grilled corn slathered with Shabazi Tahini Sauce, rolled in Cotija cheese, and dusted with smokey, sweet Amber spice mix bring this version of street corn to the Mediterranean.
Grilled corn slathered with Shabazi Tahini Sauce, rolled in Cotija cheese, and dusted with smokey, sweet Amber spice mix bring this version of street corn to the Mediterranean.
Appetizer
4
Helen Park
Grilled corn slathered with Shabazi Tahini Sauce, rolled in Cotija cheese, and dusted with smokey, sweet Amber spice mix bring this version of street corn to the Mediterranean.
4 ears of corn, grilled and seasoned with salt and pepper
2 cup Shabazi Tahini Sauce
2 cup Cotija or firm Queso Blanco, finely grated
2 Tbsp Amber spice blend
Sprinkle the grated cheese onto a plate or flat surface.
Spread the tahini onto an ear of corn and roll it into the cheese all the way around
Set onto a serving platter and sprinkle lightly with Amber, turning as you dust.
Repeat steps 2 and 3 for the remaining ears of corn.
The cheese typically comes in a block which you can grate on a fine grater or cut into chunks and pulse in a food processor.
To dust the Amber nice and evenly you can use a small sieve or shaker.
Note that you might need extra cheese and Amber spice blend as there will be excess from rolling and sprinkling.
Prior to grilling the corn you can leave the husks gathered at the stem end and use them as a sort of handle for the spreading, rolling and sprinkling. If you don’t have the husks you can insert corn holders on both ends or a sturdy skewer into the stem to have nice “handles” for the seasoning steps.
Adding a squeeze of fresh lime just before serving adds a nice fresh finish.
Questions? Contact helen@laboiteny.com
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