Shawarma Corn On The Cob Recipe
This Shawarma Corn On The Cob recipe offers a vibrant twist on classic grilled corn, infusing it with Middle Eastern-inspired shawarma spices and a zesty schug sauce. The corn is boiled, then coated with a garlic mayo, dusted with aromatic shawarma seasoning, and drizzled with a fresh, spicy herbed schug sauce for a flavorful, easy-to-make side dish perfect for gatherings or a flavorful snack.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: Middle Eastern
- Diet: Gluten Free
Ingredients
Scale
Corn and Base
- 4 ears corn (shucked)
- ½ cup mayonnaise (Hellman’s recommended)
- 4 cloves garlic (minced)
- ½ lemon (juiced)
- 1½ tsp kosher salt (Diamond Crystal)
Shawarma Seasoning
- 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)
Schug Sauce
- 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
Instructions
- Boil the Corn: Bring a large pot of salted water to a boil. Add the shucked corn ears and cook for 5 minutes until tender. Remove the corn from the water and let it drain thoroughly.
- Prepare Garlic Mayo: While the corn is cooking, whisk together the mayonnaise, minced garlic, and fresh lemon juice in a small bowl until smooth and well combined. Set aside.
- Mix Shawarma Seasoning: In another small bowl, whisk together sweet paprika, cinnamon, cumin, coriander, crushed red pepper, black pepper, toasted caraway seeds, and kosher salt to create the shawarma spice blend.
- Make Schug Sauce: Place chopped cilantro, parsley, jalapenos, garlic cloves, kosher salt, cumin, cardamom, lemon juice, and olive oil into a food processor. Blend until the mixture is well combined but still slightly chunky for texture.
- Assemble the Shawarma Corn: While the corn is still hot, generously coat each ear with the prepared garlic mayo. Sprinkle the shawarma seasoning evenly around the entire cob. Finally, drizzle the freshly made schug sauce over the top to finish. Serve immediately for the best flavor.
Notes
- To toast caraway seeds, heat them in a dry skillet over medium heat for 1-2 minutes until fragrant, stirring frequently to avoid burning.
- Adjust the amount of crushed red pepper and jalapenos in the schug sauce according to your heat preference.
- If fresh jalapenos are unavailable, substitute with serrano peppers or a mild chili to suit taste.
- For a smoky flavor, you can grill the corn after boiling instead of serving it boiled only.
- This recipe pairs wonderfully with grilled meats or as a vibrant appetizer for parties.
Keywords: Shawarma corn, corn on the cob recipe, Middle Eastern corn, schug sauce, grilled corn alternative, spicy corn, garlic mayo corn
Find it online: https://nataliereeve.com/shawarma-corn-on-the-cob-recipe/
