Greek Food, Cooking and Recipe Community

Street corn like in Greece?

1 - 4 of 4 Posts
K

knicks_fan87

Active member
One of the things I like to eat on the street in Greece is the street corn. I have been trying to replicate making it at home because I grill all the time.

I can find corn year round, but I admit that it tastes so much better when the corn is in season.

Anyway, when I first started doing this, I didn't boil it first! I am pretty sure they boil the corn first in Greece. Is this true? It's starting to taste a little closer, but I have a few missing pieces.

How do they season it? I favor butter with corn, but when I use it, I admit it doesn't taste "right". Has anyone tried to make the corn at hime and can offer me some advice?

greek-street-corn.jpg
 
I am pretty sure you need to boil it first so that the corn gets a nice char but doesn't burn. The sugars in the corn really burn and it takes a bit to get the kernels to cook.

Whenever I throw corn on the grill I just do the whole ear with the husks and everything, so I am actually not a huge fan of burned kernels!
 
The only thing that is put on the corn after it's grilled is salt
 
It will never taste exactly the same unless your in Greece. The corn itself in Greece is tougher and less milky so no matter how you prepare it, the consistency and taste is a little different.
My mother's family freezes corn for her during the peak season (August September) so when she goes in the spring she can enjoy it :)
 
1 - 4 of 4 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Greek style grilled Octopus?

I absolutely love grilled octopus, especially when I’ve had it in Greece or at Greek restaurants—it’s always so tender and flavorful with that perfect charred exterior. I’d love to recreate it at home, but I’m not sure where to start.

What’s the best way to prepare it the traditional Greek way? Should I boil or simmer it first to make it tender before grilling? Are there specific marinades or seasonings used in Greek recipes that really bring out its flavor?

I’d also love tips on grilling techniques—how to get that smoky, slightly crispy finish without overcooking it. And if you have any ideas for what to serve alongside it for an authentic Greek-style meal, I’d really appreciate the suggestions!

Melomakarona Recipe - does this look right?

I found my family's melomakarona recipe and the card is badly damaged in the spot where the ingredients are. This is what it says - does it look right or did I misinterpret what it said? This is just the cookie recipe. The syrup part wasn't damaged.
  • 3 cups flour
  • 1 cup fine semolina
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon clove
  • Orange zest (couldn't read amount)
  • 1/2 cup orange juice
  • 1/2 cup olive oil
  • 1/2 cup vegetable oil
  • 1/4 cup sugar
  • 2 tablespoons Metaxa

Is there really all that oil?

Oregano from Greece?

I’ve been experimenting with Greek recipes lately and keep hearing about the magic of oregano from Greece. I usually just use the oregano from my local grocery store here in the US, but I’m wondering: does Greek oregano really taste that different?

Is it worth going the extra mile to buy oregano imported from Greece for authentic Greek dishes? If you’ve tried both, what’s the main difference in flavor or aroma?

Also, are there any specific brands or sources you’d recommend for getting quality Greek oregano? I want my dishes to have that authentic touch.

Greek Cabbage Salad Recipe

I love making Greek cabbage salad. This is the recipe I use (the ingredients). I want to change things up. Any variations you know of that I can try? Cabbages are in season now for me.
  • 1 medium green cabbage, finely shredded
  • 1 medium carrot, grated
  • 1/4 cup fresh parsley, finely chopped
  • 1/4 cup extra virgin olive oil
  • Juice of 1 large lemon (or 2 tablespoons of red wine vinegar)
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • Feta cheese for the top

Buying Coffee to Make Greek Coffee?

I’m a big fan of Greek coffee and love making it in my briki, but I’m trying to figure out the best way to buy coffee for it. I know I can order pre-ground coffee specifically for Greek coffee, but I really prefer the taste of freshly ground coffee.

Does anyone know how to grind coffee properly to get that fine texture needed for Greek coffee? Is there a particular type of coffee bean that works best, or is it more about how it’s ground?

Also, if you grind your own coffee for Greek coffee, what kind of grinder do you use? I’ve heard it has to be as fine as powder, almost like espresso but even finer.

I’d love any tips or advice you have to help me achieve that perfect cup. Thanks so much!
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top