Basil and Feta Corn on the Cob

One of my favorite foods of summer is fresh, sweet corn on the cob.

But it's about this time of the year that corn on the cob gets a little, well, to use a term my mother uses, "pedestrian."  Here's a great way to jazz up your corn on the cob without much effort at all!

 

This recipe is a twist on pesto, but when I created it I happened to have feta and used it instead.  I also opted to use olive oil instead of butter...because it is still swimsuit season!

Basil and Feta Corn on the Cob

1 cup fresh basil leaves
2 tablespoons extra-virgin olive oil
2-3 tablespoons water
1-2 tablespoons rice or apple cider vinegar
2 tablespoons feta cheese
1 clove garlic, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
8 ears of corn on the cob

Bring a large stock pot of water to a boil.  Husk and clean the corn.  Boil the corn for approximately 10 minutes.  Remove from the water.

Meanwhile, place all ingredients in a food processor, using the lower amounts of water and vinegar.  Process until the basil is chopped fine. 

Scape the sides of the food processor and process again.  Taste and add more water or vinegar to taste.

Process until smooth.

Drizzle approximately 1 tablespoon per corn cob.

Makes 8 whole ears of corn, or 16 half-ears.


Life is sweet,
SPC