- 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
- Stir together butter, feta, mint, 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.