Corn on the Cob with Mint-Feta Butter

Ingredients

• 8 large ears of corn 
• 1.5 cups feta crumbled finely
• 0.3 cup mint leaves finely chopped
• 0.5 stick butter unsalted softened

Equipment

• bowl
• pot
• tongs

Directions

1. Stir together butter, feta, mint, and a rounded 1/2 teaspoon salt in a large bowl.
2. Cook corn in a large pot of boiling water until crisp-tender, about 3 minutes.
3. Transfer with tongs to butter mixture and toss until well coated.
4. Mint-feta butter can be made 2 days ahead and chilled.