Grilled Mediterranean Street Corn with Feta

Give the classic grilled corn on the cob a bright, flavorful twist with this Mediterranean Grilled Street Corn. Sweet grilled corn is finished with a creamy feta and Greek yogurt topping, plus fresh herbs for a vibrant finish.

Street Corn Rules!

Grilled corn on the cob becomes something special when you dress it up. This Mediterranean take follows the same spirit as other street corn styles: charred or roasted corn, a flavorful coating, and a generous finish of cheese and fresh herbs. Instead of the classic Mexican spices and cotija, this version uses feta, Greek yogurt, oregano, and basil to bring bright, herb-forward Mediterranean notes.

The result is a summer-ready side that pairs well with grilled proteins, bowls, and picnic plates. Follow the simple steps below and you’ll have tender, juicy corn crowned with a creamy, tangy topping that balances the sweetness of the kernels.

Knee High by the 4th of July

Corn always tastes like summer. Growing up in northern climates, corn evokes memories of warm days, bare feet, and county fairs — the classic “knee-high by the 4th of July” image. Those seasonal memories make corn feel like a celebration food: simple, sweet, and nostalgic.

One memorable fair story: a friend once claimed to have eaten a remarkable number of ears of corn in a single day as a teenager. It’s the sort of over-the-top fair memory that becomes part of summertime lore. Whether you aim for record-setting consumption or a relaxed family dinner, grilled corn is an easy, crowd-pleasing choice.

More Corn Recipes

• Black Bean Corn Salad
• Thai Chili Corn Salad
• Olive Oil Parmesan Grilled Corn

Mediterranean Grilled Street Corn

Sweet grilled corn gets a Mediterranean makeover: a simple herb and olive oil rub, wrapped and cooked until tender, then topped with a creamy feta and Greek yogurt paste, fresh oregano, basil, and a sprinkle of red onion for brightness.

Ingredients

• 4 ears of corn, shucked and cleaned
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 3 tablespoons plain nonfat Greek yogurt
• 2 oz. feta cheese, block
• 2 tablespoons fresh oregano, chopped
• 2 tablespoons fresh basil, chopped
• 1/4 cup red onion, finely diced

Instructions

1. Preheat your grill or oven to 400ºF (204ºC).
2. In a small bowl, whisk together the olive oil, dried oregano, dried basil, salt, and pepper until well combined.
3. Rub each ear of corn generously with the olive oil mixture so the kernels are evenly coated.
4. Wrap each seasoned ear of corn tightly in aluminum foil, sealing the edges.
5. Place the foil-wrapped corn on the grill directly over the heat and cook for about 20 minutes, turning every 5 minutes to ensure even cooking. If using an oven, place on a baking sheet and roast for 20 minutes, turning once.
6. Remove the corn from the heat and let rest for 5 minutes before unwrapping.
7. While the corn rests, mash the feta and Greek yogurt together in a small bowl until you form a creamy paste. Adjust salt and pepper if needed.
8. Spread the feta and yogurt mixture over each ear of corn. Top with chopped fresh oregano, basil, and a sprinkle of finely diced red onion. Serve immediately.

Nutrition (approximate)

Serving: 1 ear of corn — Calories: 278 kcal; Carbohydrates: 36 g; Protein: 9 g; Fat: 13 g; Fiber: 5 g; Sugar: 11 g. Nutrition information is automatically calculated and should be used as an approximation.

Tips for Best Results

• For extra char and smoky flavor, unwrap the corn for the last 2–3 minutes on the grill and rotate frequently so it develops light grill marks without burning the topping.
• If you prefer a chunkier topping, crumble the feta instead of blending it completely with the yogurt.
• Adjust the herbs to taste: mint or parsley also pair nicely with the feta and sweet corn.

Variations & Serving Suggestions

• Make it spicy by adding a pinch of red pepper flakes or a drizzle of chili oil to the feta mixture.
• Serve as a side with grilled chicken, fish, or lamb for a Mediterranean-inspired meal.
• Cut the kernels off the cob and toss with cooked grains, chopped vegetables, and the feta-yogurt dressing for a hearty summer salad.

Make-Ahead & Storage

Prepare the feta and yogurt topping up to a day ahead and store in the refrigerator. Grilled corn is best served fresh but can be stored in an airtight container for up to 2 days and gently reheated.

Watch It

Video demonstrations can be helpful for timing and technique. If you like visuals, look for simple grilled corn tutorials that show how to wrap, rotate, and finish corn on the grill.

Love this recipe? Leave a comment below and tag your creations on social media with the hashtag #fitfoodiefinds — we’d love to see what you make!