Upgrade your cup of sweet corn to this Mexican-inspired snack

There’s full on flavor with the added feta cheese, lime juice, and chili


6 corn on the cobs


3 tbsp. extra virgin olive oil

1 to 2 siling labuyo, chopped finely

1 shallot, minced

1/3 cup feta cheese, crumbled

Juice of 1 lime

1/4 cup cilantro leaves


1. Using a knife, shave off corn kernels from the cob into a bowl. Set aside.

2. Cut the shaved cobs into two- to three-inch long pieces.

3. In a pot over high heat, put in the cobs and add enough water to cover them. Season with salt. Once boiling, turn down the heat, and let simmer until water becomes cloudy, about 20 to 30 minutes.

4. Strain and discard cob pieces. Set corn stock aside.

5. In a pan over medium-high heat, warm olive oil. Add the siling labuyo and shallots. Cook shallots for three minutes or until tender.

6. Add corn kernels and season with salt. Add 1/2 cup of the corn stock and half of the feta cheese. Cook until liquid has reduced slightly and corn kernels are tender.

7. Season with additional salt and stir in lime juice. Remove from heat and stir in cilantro.

8. Transfer to serving platter and sprinkle with remaining feta. Serve warm.

This recipe was originally published in Southern Living, April 2017.

TAGS: corn elote nolisoliph recipe