You are going to love this easy corn recipe! Corn on the cob is boiled or grilled (whichever you prefer), then slathered with an easy fresh mint and feta cheese butter.
When it comes to corn, I am a purist. Butter, salt, eat. That's my modus operandi. However, purists are meant to be corrupted. When I spotted this recipe in Gourmet Magazine, I opened my arms to the heavens (That's where the food gods live, don't you know? Have you not seen the trailers for the movie, Cloudy with a Chance of Meatballs?) and screamed, "Corrupt me now!" I'm pretty sure the neighbors won't be speaking to me for awhile.
The butter and feta become a creamy, slightly tangy sauce, while the mint nestles between the sweet corn kernels and adds an inebriating herbal flavor. Oh yes, corruption is good.
Shuck 4 ears of corn and cut each ear in half.
In a large bowl, combine 2 tablespoons softened butter, â…” 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 ¼ teaspoon of kosher salt.
Mix well.
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!
Corn on the Cob with Mint-Feta Butter
Adapted from Gourmet Magazine
4 ears of corn, shucked and cut in half
2 tablespoon butter, softened
â…” cup feta cheese
3 tablespoon minced fresh mint
¼ teaspoon (generous) kosher salt
In a large bowl, combine the butter, feta, minced fresh mint, and salt. Mix well.
Bring a large pot of water to a boil and add the corn pieces. Cook 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. Toss the corn in the butter mixture until all of the pieces are well-coated. Serve immediately.
Serves 4
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Cookin' Canuck
Sorry that I didn't respond to your comments earlier. Thank you for weighing in on this recipe and I do hope you have a chance to try it.
doggybloggy
if I didnt know better I would swear you were trying to get my attention...
Joyce
I just found your site because of the Top 9 on Foodbuzz and your Grilled Summer Veggie Salad caught my eye. But now the corn w/ the feta - oh my! Can't wait to try it!!!
Miranda
I would of devour all of those ears of corn with this wonderful flavors added. LOL.
Once again, a great post.
Janice Soriano
I wouldn't think to match feta and mint but that's such a great idea. I'll have to try this recipe this weekend.
the ungourmet
Your corn is so pretty! I bet it tasted delicious too!
HannahBanana aka Amanda
I do herb/spice butters all the time with corn on the cob but have never thought to add cheese! I would love this...feta melts so nice and creamy and would add great saltiness!
Fridge full of corn...I know what I am doing with it tonight!
🙂
Vegan Deluxe
I'll have to try this out this weekend! I think I'll grill the corn first, and see how that works 🙂
The Notetaker
Love this! And I have all of the ingredients on hand so I may make it tonight. Thanks!
Jenn
How funny. I posted about corn on the cob today, too. I'm lovin' the mint-feta butter recipe. I've got to try that next time.