Kataifi crusted corn on the cob

my take on Mexican street corn

Summer has kicked in and I’m excited to share a fun and deeply flavorful take on corn on the cob. Watch me cook the recipe here.

This is my take on Mexican street corn, using the Middle Eastern ingredients in my kitchen. I use sumac and kataifi dough to achieve a similar but more tangy and spicy version of the classic. I grill whole ears of corns and then coat them in a bright sumac aioli. I then cover the corn with crispy kataifi flakes and parmesan cheese for an added layer of texture.

This recipe is great for indoor or outdoor grilling and best enjoyed fresh with a generous squeeze of lime juice on top.

Enjoy your holiday weekend,

Arielle

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KATAIFI CRUSTED CORN WITH SUMAC