8 Servings 20 min Cook
1/4 Cup Spearmint
7 Oz Feta Cheese
8 Ear large (7-3/4" to 9" long) Corn
1/2 Stick Butter
PREPARATION: Soften butter.
Crumble feta.
Chop mint.
Shuck corn and cut each cob crosswise into 4 pieces.
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.
