CORN ON THE COB WITH MINT-FETA BUTTER
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...
Provided by Vicki Butts (lazyme)
Categories Vegetables
Time 25m
Number Of Ingredients 5
Steps:
- 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.
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