Grilled Corn With Jalapeño-Feta Butter

Name: Grilled Corn With Jalapeño-Feta Butter
Total time: 15 min
Yield: 6 servings
Ingredients: 1/2 cup unsalted butter (1 stick), softened; 1 jalapeño, seeded and finely chopped; 1/4 cup crumbled feta; 2 tablespoons chopped fresh cilantro, basil or dill; 1 large garlic clove, finely grated or mashed to a paste; 1/2 teaspoon fresh lime or lemon juice; 1/4 teaspoon kosher salt; 1/4 teaspoon ground coriander; 6 ears corn, shucked; Olive oil, for grilling

By Melissa Clark

Published July 1, 2020

Grilled Corn With Jalapeño-Feta Butter — Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell.

Total Time: 15 minutes
Rating: 4(387)
Comments: Read comments

This dish puts a spicy, cheesy spin on the classic buttered corn-on-the-cob. The ears are charred on the grill, then rubbed with a feta and jalapeño-flecked butter that melts all over the sweet, blackened kernels. The compound butter is perfectly adaptable. You can substitute other cheeses for the feta, and play around with different kinds of chiles and herbs. Be sure to save any leftover compound butter in the freezer. It’s also terrific sliced on top of grilled or roasted chicken, fish or meats.

Featured in: How to Host a Socially Distanced Barbecue

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:6 servings

½cup unsalted butter (1 stick), softened
1jalapeño, seeded and finely chopped
¼cup crumbled feta
2tablespoons chopped fresh cilantro, basil or dill
1large garlic clove, finely grated or mashed to a paste
½teaspoon fresh lime or lemon juice
¼teaspoon kosher salt
¼teaspoon ground coriander
6ears corn, shucked
Olive oil, for grilling

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
To prepare the jalapeño-feta butter, in a small bowl, mash together the butter, jalapeño, feta, cilantro, garlic, lime or lemon juice, salt and coriander.
Step 2
Divide the butter equally onto six pieces of parchment paper large enough to wrap them snugly (6-inch squares should do it), form into logs, and wrap well, twisting the ends like candy wrappers. Chill for at least 2 hours and up to 3 days before using, or freeze for up to 3 months.
Step 3
Light the grill or heat the broiler, arranging the rack about 4 inches from the heat source. Brush corn lightly with oil. Grill until charred on all sides, 3 to 6 minutes total.
Step 4
Transfer corn to plates, and serve each ear with a log of jalapeño-feta butter for rubbing onto the ear.

Ratings

4 out of 5

387 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

James4 years ago

Do you grill the corn in the parchment?

Haven4 years ago

I thought the same at first, but no. The parchment only holds the butter mix so it can be chilled (note the used parchment in the photo). The corn is grilled naked.

Teresa4 years ago

If your teeth are not what they once were - use corn "off" the cob. Just cut grilled corn off cob and put cheese-butter on top before serving. Works great for folks with braces also.

ijb2 years ago

nice way to spice up corn in the summer

dimmerswitch2 years ago

Recipe specifies rolling the remarkably delicious compound butter in individual serving size parchment packets because, I imagine, it was part of a covid-safe strategy timeframe for keeping diners more safely distanced. But this is a great compound butter to treat as I do all compound butters and that is to roll it in one parchment candy-wrapper packet, then when firm cut in coin-slices and freeze it in the parchment to pull out and use when needed. Great on corn and lots of other things!

Anne3 years ago

Do you only use one herb?

Private comments are only visible to you.