corn on the cob with mint-feta butter
(5 ratings)
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 ratings)
yield
6 -8
prep time
15 Min
cook time
10 Min
method
Stove Top
Ingredients For corn on the cob with mint-feta butter
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2 ozunsalted butter, softened
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7 ozfeta, finely crumbled (1 1/2 cups)
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1/4 cfinely chopped mint
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8 lgears of corn, shucked, each cob cut crosswise into 4 pieces)
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1/2 tspsalt
How To Make corn on the cob with mint-feta butter
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1Stir together butter, feta, mint, and a rounded 1/2 teaspoon salt in a large bowl.
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2Cook 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.
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3Note: Mint-feta butter can be made 2 days ahead and chilled.
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