Corn on the cob brings the memories of a childhood. When I was young, this great appetizer was very popular in summer. Back then, I was actually not a big fan of corn, maybe because it was a kind of a regular dish on the table.
Corn on the Cob with Garlic and Feta
When I become a wife and a mom and become a main person in the kitchen, I decided to give corn on the cob another chance.
Our usual family recipe would require boiling the corn, chilling it and eating warm with a pinch of salt. No doubts, this is a great basic recipe, which always works. Since then I tried another recipe which called for roasting the corn in the oven, but I have to admit, nothing beats an old traditional method.
This time, to jazz the recipe up a little, I made some amendments. I added a good garlicky dressing and sprinkled with some feta crumbles.
The recipe is very simple and the corn is so filling that you’re unlikely to remain hungry after you eat it.
- 4 ears of corn
- 2 tablespoons butter
- 2 cloves garlic, finely minced
- 1 tablespoon thyme, finely minced
- 3 tablespoons feta cheese crumbles
- Fill a large pot of water to a boil. Remove husks and silks from the corn. Gently place ears of corn into bowling water, reduce heat to a medium and cook for 10-15 min. Remove from the water and let it cool.
- Mix together butter, garlic and thyme. Sprinkle cooked corn with salt.
- Using your fingers, take small amount of garlicky butter and brush it evenly onto the corn. Continue for the remaining corn.
- Sprinkle with feta cheese.
- Serve warm!
Do you love corn on the cob? What’s your favorite way to cook it?