Active Time

　　15 min

　　Total Time

　　20 min

　　Food editor Gina Marie Miraglia Eriquez, who created this menu, takes the Mexican tradition of sprinkling corn on the cob with cotija cheese and dried chile and turns it on its head. By substituting crumbled feta and mint, she gives the summer standby a Mediterranean slant. Cutting the ears into smaller sections makes them easier to coat with the buttery cheese and herb mixture—and way more fun to eat.

Ingredients

　　1/2 stick unsalted butter, softened

　　7 ounces feta, finely crumbled (1 1/2 cups)

　　1/4 cup finely chopped mint

　　8 large ears of corn, shucked, each cob cut crosswise into 4 pieces

Step 1

Step 2

　　Cooks' note:

　　Mint-feta butter can be made 2 days ahead and chilled.