Ingredients
4 ears of corn, shucked, halved if necessary
1 c. finely crumbled feta
3 tbsp. finely chopped red onion
2 tsp. finely chopped fresh basil, plus more for serving
1 1/4 tsp. dried oregano
1/2 c. full-fat plain Greek yogurt
1/2 tsp. sweet or smoked paprika
Lemon wedges, for serving
Preparation
Step 1Working in batches if necessary, in an air-fryer basket, arrange corn in a single layer. Cook at 400°, turning halfway through, until bright yellow and tender, 10 to 12 minutes.Step 2Meanwhile, in a medium bowl, mix feta, onion, basil, and oregano until well combined.Step 3Spread 2 tablespoons yogurt onto each cob, then top with feta mixture. Sprinkle with paprika and garnish with more basil. Serve warm or at room temperature with lemon wedges alongside.
After cooking until the cobs turn bright yellow and the kernels are tender, you’ll stir up a tangy feta topping to make Greek-inspired street corn. Street corn—called elote in Mexico, where the technique hails from—relies on an anchor to keep the toppings in place. Here, that’s Greek yogurt, naturally. With feta, oregano, red onion, and basil, the result is packed with the flavors of the Aegean. Serve as an appetizer at a Greek-themed dinner party with roast lamb, greek salad, and skordalia. (Of course, you can use this cooking method for plain corn on the cob or any other recipe that calls for cooked corn on the cob.) If your corn cobs are too long to fit in your air fryer, no problem. Just cut them in half to fit. Any feta will work here, but for the best crumbles use a drier feta rather than one packed in brine.
