Grilled Corn With Jalapeño-Feta Butter
This dish puts a spicy, cheesy spin on the classic buttered corn-on-the-cob. The ears are charred on the grill, then rubbed with a feta and jalapeño-flecked butter that melts all over the sweet, blackened kernels. The compound butter is perfectly adaptable. You can substitute other cheeses for the feta, and play around with different kinds of chiles and herbs. Be sure to save any leftover compound butter in the freezer. It’s also terrific sliced on top of grilled or roasted chicken, fish or meats.
- Serves: 6 persons
- ½cup unsalted butter (1 stick), softened
- 1jalapeño, seeded and finely chopped
- ¼cup crumbled feta
- 2tablespoons chopped fresh cilantro, basil or dill
- 1large garlic clove, finely grated or mashed to a paste
- ½teaspoon fresh lime or lemon juice
- ¼teaspoon kosher salt
- ¼teaspoon ground coriander
- 6ears corn, shucked
- Olive oil, for grilling
Step 1To prepare the jalapeño-feta butter, in a small bowl, mash together the butter, jalapeño, feta, cilantro, garlic, lime or lemon juice, salt and coriander.
Step 2Divide 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.
Step 3Light 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.
Step 4Transfer corn to plates, and serve each ear with a log of jalapeño-feta butter for rubbing onto the ear.