Corn On the Cob with Mint-Feta Butter
Vicki Butts (lazyme)
From Gourmet, August 2009.
2 ozunsalted butter, softened
7 ozfeta, finely crumbled (1 1/2 cups)
1/4 cfinely chopped mint
8 largeears of corn, shucked, each cob cut crosswise into 4 pieces)
How to Make Corn On the Cob with Mint-Feta Butter
- Stir together butter, feta, mint, and a rounded 1/2 teaspoon salt in a large bowl.
- Cook corn in a large pot of boiling water until crisp-tender, about 3 minutes. Transfer with tongs to butter mixture and toss until well coated.
Mint-feta butter can be made 2 days ahead and chilled.