corn on the cob with mint-feta butter

Name: Corn On the Cob with Mint-Feta Butter
Prep time: 15 min
Cook time: 10 min
Yield: 6
Cuisine: American
Ingredients: 2 ounce(s) unsalted butter, softened; 7 ounce(s) feta, finely crumbled (1 1/2 cups); 1/4 cup(s) finely chopped mint; 8 large ears of corn, shucked, each cob cut crosswise into 4 pieces); 1/2 teaspoon(s) salt

(5 RATINGS)

8 Pinches 1 Photo

Vicki Butts (lazyme)

Grapeview, WA

Updated on Jan 16, 2016

This recipe takes the Mexican tradition of sprinkling corn on the cob with cotija cheese and dried chile and turns it on its head. By substituting crumbled feta and mint, it gives the summer standby a Mediterranean slant. Cutting the ears into smaller sections makes them easier to coat with the buttery cheese and herb mixture-and way more fun to eat. From Gourmet, August 2009.

Rate

prep time 15 Min

cook time 10 Min

method Stove Top

yield 6-8 serving(s)

Ingredients

2 ounces unsalted butter, softened
7 ounces feta, finely crumbled (1 1/2 cups)
1/4 cup finely chopped mint
8 large ears of corn, shucked, each cob cut crosswise into 4 pieces)
1/2 teaspoon salt

How To Make corn on the cob with mint-feta butter

Step 1

Stir together butter, feta, mint, and a rounded 1/2 teaspoon salt in a large bowl.

Step 2

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.
Step 3

Note: Mint-feta butter can be made 2 days ahead and chilled.
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