I hesitated to even try this recipe because corn-on-the-cob is so great all on its own, I don't usually even bother putting regular butter on it. But my curiosity won out and I gave it a shot. It's so simple, but really, really tasty. Definitely a little messier than plain corn-on-the-cob, but I'm not very graceful eating it plain either (and at least this way, I'm not the only one who looks like a big slob).
CORN ON THE COB WITH MINT-FETA BUTTER
Serves 8-12
1/2 stick unsalted butter, softened
7 ounces feta, finely crumbled (1 1/2 cups)
1/4 cup finely chopped mint
8 large ears of corn, shucked, each cob cut crosswise into 3 pieces
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1. Stir together butter, feta, mint, and a rounded 1/2 teaspoon salt in a large bowl. Can be made 2 days ahead and chilled.
2. Cook corn in a large pot of boiling water until crisp-tender, about 8 minutes. Transfer with tongs to butter mixture and toss until well coated.
barely adapted from Gina Marie Miraglia Eriquez
mint leaves |
block of feta |
crumbled feta |
butter, mint and feta |
mint-feta butter mixed |
boiling the corn I don't usually cut my cobs, but I discovered that I like it smaller. It fit better in the pot and was easier for the kids to eat too. |
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