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Double Cheese Street Corn

Street Corn. Weirdly, I discovered that this was a thing at an outdoor opera. Here were the well to do folks of opera, sipping wine and eating brie, while I was wearing a beard of parmesan, picking corn out of my teeth. How piggish! But how delectable. I've made a few adaptations to that first experience. It's messy, but it's bloody delicious.


- Oven

- Knife

- Chopping Board

- 3 Bowls

- Microplane or grater


- 4 Ears Corn - husk and silk on is ideal

- 250g Feta Cheese crumbled (Goat's milk feta is ideal, I find it a little less sharp than Cow's Milk Feta)

- Fresh Parmesan Cheese

- 150g Mayonnaise - homemade is great, but any will be fine.

- Paprika, smoked, sweet or hot, or all!

- Ground Coriander (dried is also good)

- Fresh Oregano

- Fresh Lime

- 1 Tbsp Lemon Juice

- Salt

- Pepper


Preheat oven to 200 C.

Husk and all Place the corn inside and cook for 25 minutes.

Microplane or finely grate a pile of parmesan cheese. In another bowl, crumble your feta cheese. In the final bowl, mix two teaspoons of the paprika, or a mix of paprikas, a teaspoon of ground coriander, lemon juice and mayonnaise.

Once the corn is done, remove from the oven, and let the husk cool for a minute or two.

Strip the corn husk down, but keep it on - give it a twist, it makes a fantastic handle. Remove the silk.

Rub the adjusted mayo on the corn. This is the cheese glue. Crumbled the feta over top of the corn and and press it in.

Dust it with parmesan, and sprinkle over a few oregano leaves for the occasionally earthy mouthful.

Spritz with some fresh lime over top, pepper generously and salt spartanly.

Serve. Get some photos of cheese beards.


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