Rating: 3 stars
8 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

Whether raw or cooked, corn on the cob doesn't require much to make it taste absolutely delicious. Here, we combine reduced-fat mayonnaise, lime juice, and chili powder and brush it on grilled corn, then sprinkle on finely grated feta cheese for the finishing touch. 

Everyday Food, September 2004

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Recipe Summary test

prep:
10 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat grill to high. Soak corn in cold water, turning occasionally, 10 minutes. Transfer to grill. Cover; cook, turning, until husks are charred, 10 minutes. Remove.

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  • Using a kitchen towel, pull back husks; remove and discard corn silks. Return corn to grill (with husks pulled back and off heat). Cover; cook, turning, until kernels are charred in spots, 10 to 15 minutes.

  • Combine reduced-fat mayonnaise, lime juice, and chili powder; brush on cooked corn. Dust with finely grated feta cheese. Season with coarse salt; serve with lime wedges.

Cook's Notes

To grate the feta cheese finely, use the smallest holes of a box grater.

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Reviews (2)

8 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: Unrated
07/26/2008
Oh--maybe mint, too?
Rating: Unrated
07/26/2008
The feta here is standing in (I'm thinking) for Cotija cheese, which is a really mild Mexican kind, or queso fresca, which is like feta that has not been brined. I have been able to get either of these in most cities I've lived. That said, feta is a different idea, and intriguing, but couldn't it be Greeked up a little, maybe using some thyme, lemon instead of lime juice, and brushing corn with extra virgin olive oil for grilling? Serve it with olives?