Corn on the Cob with Mint-Feta Butter

Corn on the Cob with Mint-Feta Butter
Corn on the Cob with Mint-Feta Butter
Food editor Gina Marie Miraglia Eriquez, who created this menu, 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, she 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.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 6 to 8
Mediterranean Side Kid-Friendly Quick & Easy Feta Mint Corn Summer Boil Butter Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
  • 1/4 cup finely chopped mint
  • Carbohydrate 38 g(13%)
  • Cholesterol 40 mg(13%)
  • Fat 13 g(20%)
  • Fiber 5 g(18%)
  • Protein 9 g(19%)
  • Saturated Fat 8 g(40%)
  • Sodium 267 mg(11%)
  • Calories 279

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

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

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