There’s something about corn and warm days that’s just right. You can’t talk about summer without talking about corn on the cob that’s slicked with butter and sprinkled with salt. It’s possibly the most enjoyable way to eat this marvellous yellow treat. I think we can all agree that corn and summer make the perfect couple.
This dish puts a spicy spin on the classic buttered corn on the cob. The ears are roasted in the oven with butter and garlic, then sprinkled with cilantro, chilies and feta that melts all over the sweet, blackened kernels. This delish side dish is salty, buttery and garlicky at the same time with a bit of a spicy kick. Love it? Me too! Best part? It comes together in about 30 minutes and you only need one baking sheet.
Not a fan of feta cheese? No problem. You can substitute other cheeses for the feta, and play around with different kinds of chilies. —Anna Chwistek | Serving Dumplings
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