Shawarma Corn On The Cob

5 from 2 votes

Shawarma Corn On The Cobb is bursting with flavor! A mashup of traditional American mixed with the bold flavors of the Middle East. This corn is slathered in garlic mayo, topped with smokey shawarma seasoning and drizzled with spicy herby schug sauce. A summer cookout recipe you won't soon forget!

Prep Time20

Cook Time10

Total Time30

Course: side dish

Cuisine: american, middle eastern

Diet: Gluten Free, Halal, Vegetarian

Servings: servings

Calories: 377kcal

Author: Krista Stechman

Equipment

1 food processor

Ingredients

4 ears corn shucked
½ cup mayo I use Hellman's
4 cloves garlic minced
½ lemon juiced

Shawarma Seasoning

1½ teaspoon kosher salt Diamond Crystal
1 tablespoon sweet paprika
1¼ teaspoon cinnamon
1 tablespoon cumin
1 teaspoon coriander
1 teaspoon crushed red pepper
½ teaspoon black pepper

Schug Sauce

½ teaspoon caraway seeds toasted
1½ cups cilantro chopped
1 cup parsley chopped
4 fresh jalapenos rough chop
6 cloves garlic
1 teaspoon kosher salt I use Diamond Crystal
½ teaspoon cumin
⅛ teaspoon cardamom
1 tablespoon fresh lemon juice
¾ cup olive oil

Instructions

Boil a large pot of salted water. Add corn and cook 5 minutes. Remove and allow to drain
While corn is cooking, whisk mayo, garlic and lemon juice in a small dish

Shawarma Seasoning

Whisk all shawarma seasoning ingredients together in a small dish

Schug Sauce

Add all schug sauce ingredients to a food processor then blend until well combined and slightly chunky
Coat hot corn with garlic mayo, sprinkle with shawarma seasoning around the whole cobb and drizzle the top with schug sauce. Serve immediately

Notes

Corn can be boiled or grilled.

Garlic mayo, shawarma seasoning and schug sauce can all be made up to 1 week in advance. The mayo and schug sauce can be stored in the fridge in an airtight container.

Spice mix can be stored in an airtight container for up to 6 months.

Allow corn to drain well if boiling.

Allow corn to cool slightly before smearing mayo on.

Nutrition