Corn On the Cob with Mint-Feta Butter

Vicki Butts (lazyme)


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.


★★★★★ 5 votes

15 Min
10 Min
Stove Top


  • 2 oz
    unsalted butter, softened
  • 7 oz
    feta, finely crumbled (1 1/2 cups)
  • 1/4 c
    finely chopped mint
  • 8 large
    ears of corn, shucked, each cob cut crosswise into 4 pieces)
  • 1/2 tsp

How to Make Corn On the Cob with Mint-Feta Butter


  1. Stir together butter, feta, mint, and a rounded 1/2 teaspoon salt in a large bowl.
  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.
  3. Note:
    Mint-feta butter can be made 2 days ahead and chilled.

Printable Recipe Card

About Corn On the Cob with Mint-Feta Butter

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy

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