Corn on the Cob with Mint-Feta Butter

20 mins (prep 15)
4 ingredients
6 to 8
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.

Categories:  quick-&-easy , kid--friendly , mediterranean , quick , summer , vegetable ,
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  • 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


Serving Size (10.82 g)
Servings 6
Amount per Serving
Calories 67.76 Calories from Fat 68.94
% Daily Value *
Total Fat 7.66g 70.75%
Saturated Fat 4.85g 145.63%
Trans Fat 0.31g %
Cholesterol 20.32mg 40.63%
Sodium 1.04mg 0.26%
Total Carbohydrate 0.01g 0.01%
Dietary Fiber 0.0 g 0.0%
Sugars 0.01 g %
Protein 0.08g 0.96%
Vitamin A 236.16IU% Vitamin C 0.0mg%
Calcium 2.27mg% Iron 0.0mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
finely chopped mint, large