Persian Corn on the Cob

Persian Corn on the Cob
  • 6Servings


  • 6 ears fresh corn, husks and silk removed
  • 1 cup greek yogurt
  • 2 tablespoons grated orange zest
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped parsley
  • 6 tablespoons butter
  • 1 pinch saffron


In a large pot of boiling, salted water, cook the corn until the kernels are crisp-tender, about 5 minutes. Remove from the pot using tongs.

Mix together 1 cup greek yogurt, 2 tbsp. grated orange zest and 2 tbsp. each chopped fresh ment and parsley. In a small saucepan, melt 6 tbsp. butter with 1 pinch saffron; brush a thin coating onto cooked corn, then smear on the yogurt mixture.