Shawarma Corn On The Cob Recipe

Introduction

Shawarma Corn on the Cob is a vibrant twist on a classic snack, bringing Middle Eastern flavors to sweet, juicy corn. Coated with a garlicky mayo, spiced shawarma seasoning, and topped with a zesty schug sauce, it’s a perfect side or appetizer to impress your guests.

Ingredients

• 4 ears corn, shucked
• ½ cup mayonnaise (Hellman’s recommended)
• 4 cloves garlic, minced
• ½ lemon, juiced
• 1½ tsp kosher salt (Diamond Crystal preferred)
• 1 tbsp sweet paprika
• 1¼ tsp cinnamon
• 1 tbsp cumin
• 1 tsp coriander
• 1 tsp crushed red pepper
• ½ tsp black pepper
• ½ tsp caraway seeds, toasted
• 1½ cups cilantro, chopped
• 1 cup parsley, chopped
• 4 fresh jalapenos, roughly chopped
• 6 cloves garlic
• 1 tsp kosher salt (Diamond Crystal preferred)
• ½ tsp cumin
• ⅛ tsp cardamom
• 1 tbsp fresh lemon juice
• ¾ cup olive oil

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the shucked corn and cook for 5 minutes. Remove the corn and let it drain.
2. Step 2: While the corn is cooking, whisk together the mayonnaise, minced garlic, and lemon juice in a small bowl to create the garlic mayo.
3. Step 3: In a separate small dish, whisk together the shawarma seasoning ingredients: kosher salt, sweet paprika, cinnamon, cumin, coriander, crushed red pepper, black pepper, and toasted caraway seeds.
4. Step 4: Prepare the schug sauce by placing the chopped jalapenos, garlic cloves, kosher salt, cumin, cardamom, fresh lemon juice, olive oil, cilantro, and parsley into a food processor. Blend until well combined but still slightly chunky.
5. Step 5: While the corn is still hot, coat each cob generously with the garlic mayo. Sprinkle the shawarma seasoning evenly around the entire cob, then drizzle the schug sauce over the top.
6. Step 6: Serve immediately and enjoy the bold, spicy flavors.

Tips & Variations

• Toast the caraway seeds gently in a dry pan before adding to the seasoning for a deeper flavor.
• Adjust the heat of the schug sauce by using fewer jalapenos or removing the seeds.
• For a dairy twist, sprinkle crumbled feta or cotija cheese over the finished corn.
• Grill the corn instead of boiling to add a smoky char that complements the spices.

Storage

Store any leftover corn in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or on a grill to preserve flavor and texture. The schug sauce can be stored separately for up to 5 days in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the shawarma seasoning in advance?

Yes, the shawarma seasoning can be mixed and stored in an airtight container for several weeks, making it easy to season dishes quickly.

Is the schug sauce very spicy?

The schug sauce can be spicy due to the jalapenos and crushed red pepper, but you can adjust the heat by reducing the amount of jalapenos or removing their seeds to suit your taste.

Shawarma Corn On The Cob Recipe

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★★★★★

4.5 from 93 reviews

This Shawarma Corn on the Cob recipe is a vibrant and flavorful twist on a classic summer favorite. Sweet corn is boiled until tender, then generously coated with a zesty garlic mayo, a fragrant homemade shawarma seasoning, and drizzled with a spicy, herbaceous schug sauce. Perfect for a quick, exotic side dish or a standout street food snack.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Middle Eastern

Ingredients

Scale 1x2x3x

Corn and Toppings

• 4 ears corn, shucked
• ½ cup mayonnaise (Hellman’s recommended)
• 4 cloves garlic, minced
• ½ lemon, juiced

Shawarma Seasoning

• 1½ tsp kosher salt (Diamond Crystal)
• 1 tbsp sweet paprika
• 1¼ tsp cinnamon
• 1 tbsp cumin
• 1 tsp coriander
• 1 tsp crushed red pepper
• ½ tsp black pepper
• ½ tsp caraway seeds, toasted

Schug Sauce

• 1½ cups cilantro, chopped
• 1 cup parsley, chopped
• 4 fresh jalapenos, roughly chopped
• 6 cloves garlic
• 1 tsp kosher salt (Diamond Crystal)
• ½ tsp cumin
• ⅛ tsp cardamom
• 1 tbsp fresh lemon juice
• ¾ cup olive oil

Instructions

1. Boil Corn: Boil a large pot of salted water. Add the shucked ears of corn and cook for 5 minutes until tender. Remove the corn and allow it to drain completely.
2. Prepare Garlic Mayo: While the corn is cooking, whisk together mayonnaise, minced garlic, and fresh lemon juice in a small bowl until smooth and well combined.
3. Mix Shawarma Seasoning: In another small dish, whisk together kosher salt, sweet paprika, cinnamon, cumin, coriander, crushed red pepper, black pepper, and toasted caraway seeds to create the shawarma seasoning blend.
4. Make Schug Sauce: Add chopped cilantro, parsley, jalapenos, whole garlic cloves, kosher salt, cumin, cardamom, fresh lemon juice, and olive oil into a food processor. Blend until the mixture is well combined and slightly chunky, forming a spicy green herb sauce.
5. Assemble Shawarma Corn: While the corn is still hot, coat each ear generously with the garlic mayo. Sprinkle the shawarma seasoning evenly around the entire cob. Drizzle the schug sauce on top, and serve immediately for the best flavor and texture.

Notes

• Use fresh, high-quality corn for the sweetest flavor and best texture.
• Adjust the amount of crushed red pepper and jalapenos in schug sauce according to your preferred spice level.
• Toast the caraway seeds gently in a dry skillet before adding to the seasoning to enhance their flavor.
• Serve immediately after assembling to enjoy the contrast of hot corn and cool, fresh sauces.
• Schug sauce can be stored in the refrigerator for up to 3 days in an airtight container.

Keywords: Shawarma Corn on the Cob, Shawarma seasoning, Schug sauce, Middle Eastern corn recipe, grilled corn alternative, spicy corn, garlic mayo corn