Corn with Basil-Feta Butter

They summer may be fading, but the corn is just coming in. Don’t you love that? Just as the summer is beginning to feel like a memory, fabulous sweet veggies like corn and tomatoes are over-running your garden, almost like summer’s parting gift.

While in Maine a few weeks ago, I prepared a mini-feast of local lobsters, drawn butter, heirloom tomato salad and fresh corn smothered in basil-feta butter. It’s so easy, I was embarrassed for not thinking it up myself! I found the base for this recipe in Gourmet, and replaced the mint with basil. Since my husband always associates mint with dessert, it’s just too weird for him to see it on corn. (I may sneak it in next time, shhh!)

Corn with Basil-Feta Butter

Ingredients

• 1/2 stick unsalted butter, softened
• 7 ounces feta, finely crumbled (1 1/2 cups)
• 1/4 cup finely chopped basil (or mint, if you’re inclined…)
• 8 large ears of corn, shucked, each cob cut crosswise into 4 pieces

Stir together butter, feta, basil, and a rounded 1/2 teaspoon salt in a large bowl. Cook corn in a large pot of boiling water until crisp-tender, about 3 minutes. Transfer with tongs to butter mixture and toss until well coated.