Something about late season corn just says end of summer to me, it’s like listening to the Top 100 Songs of Summer countdown on the radio.
It’s been ages since I have gone ‘back to school,’ yet I always get this both exhilarating and slightly gnawing September feeling. What can I say, I am a summer girl!
This simple, smoky and savory corn on the cob will see you – gently – into the start of autumn.
Note: Increase the spice-oil mixture in proportion to how much corn you are making and, as always, to your taste.
Za’atar and smoky chili corn
You’ll need:
- 2 ears of corn
- pinch of salt
- pinch of sugar
- 1 t za’atar
- 1 T walnut oil
- 1/2 t mixture of 1/4 t smoked paprika flakes + 1/4 t sea salt
1. Husk and boil the corn with a pinch of salt and sugar.
2. Combine za’atar, paprika flakes, and sea salt in a small bowl; pour in walnut oil and mix.
3. Use your hands to rub the spice and oil mix over the cobs while they are still warm and serve immediately.
That’s exactly why I get the September blues! Corn looks great. Need to pick up some Za’atar now…
We need to beat the blues 🙂 I love having some za’atar around – luckily, mom has been going to Israel a lot recently!
Corn never looked so good my friend 😀
Cheers
Choc Chip Uru
Thank you, Uru!
I was thinking about this sort of recipe the other day when my friend brought us corn from Taber (famous for their corn). I’m so glad you shared.. I know what spices I need. I don’t have the za’atar but know where I can get it. I love the walnut oil as well! Excellent!
Wonderful (just looked into Taber corn)! Let me know how you like it, Smidge!
Tasty looking ears of corn!
Thank you!
This sounds delicious 🙂
Thanks, Tandy!
Loving the variety of colours here in the corn. In Australia it’s just plain yellow, oh for multicoloured, spicy corn cobs! 🙂
haha you can multi-color them with spices and things 🙂
Perfect timing for this recipe and the years end harvest. Walnut oil… that sounds like it would make this dish so rich and delicious.
Thank you, Bam! I think it goes really well with the sesame in the za’atar and is just that little bit richer. Not that butter wouldn’t be delicious as well, in a whole different way!
The corn sounds terrific. I have Za’atar and smoked paprika. One question…I haven’t heard of smoked paprida flakes.
You’d be fine with regular smoked paprika, Karen, these are just dried flakes rather than powdered paprika.
That corn is perfection!
Thank you, glad you liked it!
So we eat za’tar like there’s no tomorrow 😛 not quite, but I never really thought to put it on corn this way! 🙂 Love the idea, will do it next time we cook some corn 🙂 Thanks!
Photo looks amazing by the way 🙂
haha I love za’tar! Happy that this helped you find another way to enjoy it, fati!