Shuck 4 ears of corn and cut each ear in half.
In a large bowl, combine 2 tablespoons softened butter, 2/3 cup feta cheese (I had a lovely sheep’s milk feta on hand)…
3 tablespoons minced fresh mint (say that 5 times fast)…
…and a heaping 1/4 teaspoon of kosher salt.
Bring a large pot of water to a boil and add the corn pieces.
Boil gently for about 3 minutes, or until the corn kernels are just tender.
Using tongs, remove the corn from the water and place it into the bowl with the feta-butter mixture. It’s okay if there’s some excess water on the corn. That will loosen up the feta butter just enough to coat the corn.
Toss the corn in the butter mixture until all of the pieces are well-coated.
Serve it up!