Name: Shawarma Corn On The Cob Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Middle Eastern
Ingredients: 4 ears corn (shucked); ½ cup mayonnaise (Hellman’s recommended); 4 cloves garlic (minced); ½ lemon (juiced); 1½ tsp kosher salt (Diamond Crystal); 1 tbsp sweet paprika; 1¼ tsp cinnamon; 1 tbsp cumin; 1 tsp coriander; 1 tsp crushed red pepper; ½ tsp black pepper; ½ tsp caraway seeds (toasted); 1½ cups cilantro (chopped); 1 cup parsley (chopped); 4 fresh jalapenos (rough chopped); 6 cloves garlic; 1 tsp kosher salt (Diamond Crystal); ½ tsp cumin; ⅛ tsp cardamom; 1 tbsp fresh lemon juice; ¾ cup olive oil

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Introduction

Shawarma Corn On The Cob is a vibrant twist on classic grilled corn, layered with bold Middle Eastern flavors. This dish combines a garlicky mayo, a warm shawarma spice blend, and a fresh, spicy schug sauce for a unique and delicious treat perfect for any summer gathering.

Four grilled corn on the cob are placed on a white plate with some green leafy parsley underneath them. Each corn is coated with red spice powder and topped with green sauce in a zigzag pattern. A half lemon with visible pulp sits on the top right side of the plate. Two small bowls, one with green sauce and the other with a brown spice mix, are placed on a white marbled surface next to the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 ears corn (shucked)
½ cup mayo (I use Hellman’s)
4 cloves garlic (minced)
½ lemon (juiced)
1½ tsp kosher salt (Diamond Crystal)
1 tbsp sweet paprika
1¼ tsp cinnamon
1 tbsp cumin
1 tsp coriander
1 tsp crushed red pepper
½ tsp black pepper
½ tsp caraway seeds (toasted)
1½ cups cilantro (chopped)
1 cup parsley (chopped)
4 fresh jalapenos (rough chop)
6 cloves garlic
1 tsp kosher salt (Diamond Crystal)
½ tsp cumin
⅛ tsp cardamom
1 tbsp fresh lemon juice
¾ cup olive oil

Instructions

Step 1: Boil a large pot of salted water. Add the shucked corn and cook for 5 minutes. Remove the corn and allow it to drain.
Step 2: While the corn is cooking, whisk together the mayo, minced garlic, and lemon juice in a small dish to create the garlic mayo.
Step 3: In another small dish, whisk all the shawarma seasoning ingredients together: kosher salt, sweet paprika, cinnamon, cumin, coriander, crushed red pepper, black pepper, and toasted caraway seeds.
Step 4: Prepare the schug sauce by adding cilantro, parsley, jalapenos, garlic cloves, kosher salt, cumin, cardamom, fresh lemon juice, and olive oil to a food processor. Blend until well combined and slightly chunky.
Step 5: Coat the hot corn with the garlic mayo, then sprinkle the shawarma seasoning evenly around the whole cob. Drizzle the schug sauce on top and serve immediately.

Tips & Variations

For a smoky depth, try grilling the corn instead of boiling it before adding the sauces.
Adjust the amount of jalapenos in the schug sauce according to your heat preference.
Use Greek yogurt instead of mayo for a lighter, tangier garlic coating.
Toast the spices yourself for more fragrant, freshly ground flavor.

Storage

Store leftover corn wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or on a grill for best texture. The schug sauce keeps separately for up to 5 days refrigerated.

How to Serve

The image shows several ears of corn covered with a spicy red powder, giving the corn a textured and slightly rough look. On top of each ear, there are small dollops of bright green sauce spread in short lines along the length of the corn. The corn kernels are golden yellow with some white spots visible. Fresh green cilantro leaves and a halved lemon with a pale yellow interior are placed nearby. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the shawarma seasoning and schug sauce ahead of time?

Yes, both the shawarma seasoning and schug sauce can be prepared a day or two in advance. The flavors often deepen overnight, making your dish even more flavorful.

What if I don’t have a food processor for the schug sauce?

You can finely chop the ingredients by hand and then mix them with the olive oil and lemon juice. It will have a chunkier texture but still taste delicious.