Allison made this recipe from the August issue of Gourmet on the hottest day in Seattle EVER. Srsly, we broke a record.
At first, I was having a hard time imagining how corn covered in mint and feta would taste. Well, turns out it tastes just like heaven. Allison made a healthier version by mixing a combination of fat-free and regular feta with the half cube of butter. If that's not healthy, then I don't know what is.
Allison's Corn on the Cobb with Mint-Feta Butter (Gourmet, August 2009)
Ingredients
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
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
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.
