Step 1

1 Prepare & roast the potatoes Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; add the saffron. Cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Place the diced potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 18 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Step 2

2 Prepare the ingredients Meanwhile, remove any husks and silks from the corn. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Roughly chop the peppers. Roughly chop the parsley leaves and stems.

Step 3

3 Start the boil Pat the shrimp dry with paper towels; season with salt and pepper. Add the corn and seasoned shrimp to the pot of boiling saffron water. Cook 2 to 3 minutes, or until the corn is tender and the shrimp are opaque and cooked through. Turn off the heat. Drain thoroughly and return the cooked shrimp to the pot. Transfer the cooked corn to a cutting board. When cool enough to handle, cut the corn cobs into thirds; return to the pot.

Step 4

4 Finish the boil & serve your dish To the pot of cooked corn and shrimp, add the roasted potatoes, butter, lemon juice, za'atar, and chopped peppers. Stir until combined and the butter is melted. Taste, then season with salt and pepper if desired. Serve the finished boil garnished with the chopped parsley and cheese (crumbling before adding). Serve the tzatziki on the side. Enjoy!