Corn on the Cob with Feta-Butter

pic from Epicurious.com

This is a recipe that we found in Gourmet Magazine. It goes great with some of the other Greek recipes that I have posted about. But after you've tried it, you might be eating it all the time! Regular corn on the cob just seems so plain now without it!

Corn on the Cob with Feta-Butter
Adapted from Gourmet Magazine

1/2 stick butter, softened
7 oz. feta, finely crumbled (1 1/2 cups)
1/3 cup finely chopped cilantro
1/2 tsp salt
8 large ears of corn, shucked, and cut into fourths (Or at least cut in half. Small pieces are easier to work with, and cute!)

Stir together butter, feta, cilantro, and salt in a large bowl.
Cook corn in a large pot of boiling water until crips-tender, about 3 minutes. Transfer with tongs to butter mixture and toss until well coated.
Feta butter can be made up to 2 days ahead and chilled.

Isn’t “feta-butter” just so fun to say? :)

        
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