Corn On The Cob With Mint Feta Butter Recipes

Steps:

• 1. Stir together butter, feta, mint, and a rounded 1/2 teaspoon salt in a large bowl.
• 2. 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.
• 3. Note: Mint-feta butter can be made 2 days ahead and chilled.

Steps:

• 1. Combine the butter with the lime zest, mint, chile powder, garlic, paprika and 1/2 teaspoon salt in a bowl until mixed evenly. Spoon the butter onto the long side of an 8-inch-square piece of plastic wrap, leaving a bit of space at the edge and on the ends. Cover with the extra plastic and roll up into a log, twisting the ends as you go. Refrigerate until ready to serve. Keep in the refrigerator for up to a week, or in the freezer for 2 months.
• 2. Pour the milk and 4 cups water into a Dutch oven and add the sugar if desired. Bring to a simmer over medium-high heat.
• 3. Peel back the husks of the corn, keeping them attached, and remove all of the silks. Close the husks around the corn. Place in the liquid and cook until the kernels are tender, 10 to 15 minutes depending on the freshness of the corn. Open the husks and top each corn with pat of the chile butter. Serve hot.

Steps:

• Combine the butter with the lime zest, mint, chile powder, garlic, paprika and 1/2 teaspoon salt in a bowl until mixed evenly. Spoon the butter onto the long side of an 8-inch-square piece of plastic wrap, leaving a bit of space at the edge and on the ends. Cover with the extra plastic and roll up into a log, twisting the ends as you go. Refrigerate until ready to serve. Keep in the refrigerator for up to a week, or in the freezer for 2 months.
• Pour the milk and 4 cups water into a Dutch oven and add the sugar, if desired. Bring to a simmer over medium-high heat.
• Peel back the husks of the corn, keeping them attached, and remove all the silks. Close the husks around the corn. Place in the liquid and cook until the kernels are tender, 10 to 15 minutes depending on the freshness of the corn. Open the husks and top each corn with pat of the chile butter. Serve hot.

Steps:

• Boil water. Do not shuck corn. Add corn to the water and cook for 10 minutes. Strain water. Shuck corn. Serve with butter and salt, to taste.

Steps:

• Preheat the grill to medium-high heat.
• Rub the corn with olive oil and season with seasoning salt, to taste. Grill the corn until it's charred, on all sides, rotating for about 10 minutes.
• Meanwhile, mix the mayonnaise, chili powder, cayenne, lime juice and salt and pepper, to taste, together in a small bowl. Remove the corn from the grill and brush the hot corn with the mayonnaise mixture. Arrange on a platter and sprinkle with the feta cheese. Serve with lime wedges on the side.

Steps:

• To prepare the jalapeño-feta butter, in a small bowl, mash together the butter, jalapeño, feta, cilantro, garlic, lime or lemon juice, salt and coriander.
• Divide the butter equally onto six pieces of parchment paper large enough to wrap them snugly (6-inch squares should do it), form into logs, and wrap well, twisting the ends like candy wrappers. Chill for at least 2 hours and up to 3 days before using, or freeze for up to 3 months.
• Light the grill or heat the broiler, arranging the rack about 4 inches from the heat source. Brush corn lightly with oil. Grill until charred on all sides, 3 to 6 minutes total.
• Transfer corn to plates, and serve each ear with a log of jalapeño-feta butter for rubbing onto the ear.

Steps:

• Put the corn, tomatoes, cheese and mint in a medium bowl. Drizzle with the olive oil and toss to coat.
• Season to taste with salt and pepper. Serve.