Corn with Feta, Cilantro, and Lime
12 ears corn, shucked, corn cut off the cob
2 tbsp butter
6 oz crumbled feta
1 cup cilantro, finely chopped
1 tsp mint, finely chopped
1/2 cup cream
Juice of 1 lime
Shuck the corn and cut off the kernels off the cobs. To do this you must hold the cob perpendicular to the cutting board and with a chef’s knife, in a smooth, decisive manner, cut down the cob. It will get a little messy. You will get some kernels on the floor, and that’s okay.
Toss feta, cilantro and mint together in a large salad bowl, and set aside.
Over medium heat, melt the butter with a couple of glugs of olive oil in a large skillet and toss in the corn. Stir to coat the corn in butter and oil. Cook over medium to medium-high heat fora bout 5 minutes, until some of the kernels begin to brown, but overall the corn retains its firm, crisp texture. Add a teaspoon of salt. Pour the cream over the corn and cook for another minute or two. Remove from heat.
Combine corn with the feta and herb mixture, and add the lime juice as well. Taste and season accordingly with salt and pepper. Serve warm.