Greek-Style Corn On The Cob A La Evelyn Recipe

Name: Greek-Style Corn On The Cob A La Evelyn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ears corn, husked and silk removed; 1/3 cup butter, melted; 1 tablespoon extra virgin olive oil; 1 large garlic clove, minced finely; 1/2 tablespoon of fresh mint, minced; 1/2 tablespoon fresh Greek oregano, minced; 2 tablespoons fresh basil, minced; 1 tablespoon fresh Italian parsley, minced; 1/4 teaspoon ground cumin; 1 -2 pinch ground cinnamon; 1/4 teaspoon sugar; salt; pepper

Servings: persons

4 ears corn, husked and silk removed
1/3 cup butter, melted
1 tablespoon extra virgin olive oil
1 large garlic clove, minced finely
1/2 tablespoon of fresh mint, minced
1/2 tablespoon fresh Greek oregano, minced
2 tablespoons fresh basil, minced
1 tablespoon fresh Italian parsley, minced
1/4 teaspoon ground cumin
1 -2 pinch ground cinnamon
1/4 teaspoon sugar
salt
pepper

1
Prepare the corn for cooking and set aside.
2
Meantime heat grill or bring to boil a large pan of water. (For stove top directions, read *NOTE below.).
3
Melt butter then stir in all the other ingredients. Mix well.(Can use a mini-blender to facilitate.).
4
Using a pastry brush, apply the butter mixture lightly and evenly on each corn cob.
5
Grill for about 2 minutes all around, until cooked but not burnt. Keep basting on the butter mixture to the corn as it cooks.
6
Serve immediately.
7
*NOTE: To cook on stop top, bring water to boil.
8
Carefully add the corn to the water.
9
Reduce heat and cover and let corn sit in water for about 5 minutes. Drain. Baste on the butter mixture.

356

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 ears corn, husked and silk removed, 1/3 cup butter, melted, 1 tablespoon extra virgin olive oil, 1 large garlic clove, minced finely, and more.

Yes, Greek-Style Corn On The Cob A La Evelyn falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Greek-Style Corn On The Cob A La Evelyn

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions