Guest-Worthy Recipe: Ayesha Nurdjaja

Grilled Corn At The Shuk With Tarragon Yogurt And Harissa

Who: Ayesha Nurdjaja, Head Chef of Shuka Soho

Instagram: @Ayesha_Rare + @ShukaNYC

Chef Nurdjaja’s Guest-Worthy Recipe: Grilled Corn at the Shuk with tarragon yogurt and harissa powder

Why?

“I love corn in the summer. For me, there is no way better than to eat grilled corn off the cob. This dish is inspired by eloite, the Mexican street corn, however I’ve taken a healthier approach using yogurt instead of mayo and cheese. A real crowd pleaser at your next BBQ. If you have left over yogurt, you can use it as a spread on a sandwich or loosen with lemon juice and drizzle over a summer salad.”

Ingredients:

2 1/2 c yogurt
1/2 c water
4 Tbsp Harissa
1/4 c preserved lemon purée
1/4 c chopped tarragon
2 Tbsp salt

Directions:

Mix all the yogurt ingredients together in a bowl with a whisk. Grill corn, cut into thirds. Skewer the cut side and roll the corn in the tarragon yogurt. Finish with ground sumac and aleppo chili and squeeze of lemon and picked tarragon leaves.