| Did a friend forward this to you? Sign up here. Picnic Week: Sweet and sour There are plenty of ways to have corn for a picnic. The most obvious is grilled, and eaten right off the cob. It's a perfect, simple, summery dish, but if I'm being honest, sometimes I get tired of corn when it's prepared this way. Tonight I think we should consider something a little less obvious, a little surprising, a little sweet and a little sour: This caramelized corn with sumac and labne gets me out of my corn on the cob rut. It's a recipe from cookbook author and food writer Reem Kassis, who brought it to The Post last summer. I love how the sweet corn plays with the sour sumac and tangy labne to form a slew of new flavors. You could serve this as a side dish with grilled kebabs or barbecued salmon. Or, you could keep it simple and drag wedges of pita through the corn and labne. (You know I'll never stop reminding you all how much I love having dip for dinner!) It's also easy to eat out of a reusable container with a spoon in the instance of a picnic for one, and it makes a fine addition to an outdoor potluck.  | Today's recipe |  Photos by Tom McCorkle for The Washington Post; food styling by Gina Nistico for The Washington Post | Caramelized Corn and Sumac Over Labneh - No corn? >> Try this with cherry tomatoes or chopped zucchini.
- Can't find labneh? You can make your own, see the NOTE, below.
- Out of sumac? >> Use twice as much lemon juice.
NOTE: Labneh varies drastically from brand to brand, but traditional varieties eaten across the Arab world are usually made out of sheep or goat milk and tend to be quite tangy and salty. In the United States, most labneh is not as salty or tangy, hence the added salt and lemon juice in this recipe. If you like the way your labneh tastes, feel free to omit the salt and lemon. You can also make your own labneh by straining plain yogurt in a cheesecloth overnight and then adding salt. Want to save this recipe? View it on Voraciously here and click the bookmark icon below the serving size at the top of the page to add it to your Reading List. For easy printing and scaling, view this recipe in our Recipe Finder. Servings: 4 (as a side)
Total time: 15 mins Ingredients - 1 ear of corn, shucked
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 cup (8 ounces) labneh (see NOTE)
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon fine sea salt or table salt
- 2 teaspoons ground sumac
- Pita bread, for serving
- Lemon wedges, for serving (optional)
Steps1. Place the corn cob on a large cutting board and cut it in half crosswise. Then, stand each half cut-side down on a board and, using a very sharp chef's knife, cut the kernels off as close to the cob as possible. You should get about 1 cup (5 ounces) of kernels. 2. In a large, nonstick skillet over medium heat, heat the oil until shimmering. Add the corn in a single layer and cook without stirring until the kernels sizzle and pop and start to caramelize, 3 to 4 minutes. Toss the kernels well — they will have browned in spots — and spread out in a single layer again. Cook until the kernels are browned all over, about 3 minutes more. Remove from the heat and allow to cool slightly. 3. While the corn is cooking, in a medium bowl, whisk together the labneh, lemon juice and salt until combined. 4. To serve, spoon the labneh into a shallow serving bowl and use the back of a spoon to make a well in the center. Place the corn in the well, drizzle with olive oil and sprinkle with the sumac. 5. Serve with pita, with lemon wedges on the side for squeezing. From food writer Reem Kassis. Tested by Olga Massov. Per serving (about 1/4 cup corn and 1/4 cup labneh): Calories: 142; Total Fat: 10 g; Saturated Fat: 5 g; Cholesterol: 30 mg; Sodium: 459 mg; Carbohydrates: 9 g; Dietary Fiber: 1 g; Sugar: 4 g; Protein: 7 g  | Dessert | 🎧 "Parachute" by TeZATalks.
📺 "Yelling to the Sky."
📖 "How Thomas Edison & Henry Ford Envisioned a Low-Priced Electric Vehicle in 1914, Almost Changing the Direction of Automobile History" by Colin Marshall in Open Culture.
👀 Beautiful dumplings.
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