Ingredients

• 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

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. Transfer with tongs to butter mixture and toss until well coated.

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