Corn on the Cob with Feta and Herbs
Feta and fresh herbs mixed into butter make a fantastic topping for summer corn on the cob.
1/4 cup crumbled feta
3 tablespoons unsalted butter, softened
Zest of 1 lemon
3 tablespoons chopped mint
2 1/2 teaspoons chopped thyme
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
6 ears sweet corn
In a small bowl, combine feta, butter, zest, mint, thyme, salt and pepper. Use a wooden spoon to stir and mash ingredients together until mixed and fairly smooth. Pack mixture into a ramekin or small bowl and smooth the top. (You can cover and refrigerate the mixture up to 1 day ahead, but make sure to have it warm enough to spread easily before serving.)
Boil or grill corn until tender; serve immediately with butter for spreading.
Per serving (about 4oz/108g-wt.): 150 calories (70 from fat), 8g total fat, 4.5g saturated fat, 20mg cholesterol, 280mg sodium, 18g total carbohydrate (3g dietary fiber, 3g sugar), 4g protein