Friday, August 29, 2008
When I don't have pink-eye peas for summer succotash (see earlier post), this is my new go-to corn dish. This is what would happen if an ear of corn from Greece went on spring break to Cancún and got cooked. This culture clash, however unlikely, makes for a succulent summer dish. It's such a shame to eat boiled corn on the cob when you can eat THIS.
3 ears of corn, de-kerneled
1 oz feta, crumbled
2 tbsp butter, softened
1 clove garlic, minced
Mix garlic with a pinch of salt and pound to a paste. Stir into butter (this can be done 2 days ahead).
Saute corn kernels on med. high heat in a bit of olive oil. Season with salt and pepper. Once the kernels are golden brown (for the most part) add 1 or both tbsps of butter to skillet and continue cooking for another minute, tossing to coat.
Plate the corn, squirt lime over the top and sprinkle with feta.