CORN ON THE COB w/MINT-FETA BUTTER

By BobD

Ingredients

• Yield: Serves 6 to 8
• 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 4 pieces

Details

Servings 6
Adapted from epicurious.com

Preparation

Step 1

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.