Jazz up your corn on the cob with spicy garlic butter and sharp feta. Finish is off with cilantro, fresh chili slices and a generous sprinkle a paprika for an extra kick.
- 4 ears of corn
- 1/ 2 cup butter, melted
- 2 garlic cloves, grated
- 1/ 2 teaspoon smoked paprika
- Kosher salt and black pepper, to taste
- 1 3/ 4 ounce feta, crumbled
- 1 tablespoon chopped cilantro
- Chopped fresh chili
- 1 lemon, cut into wedges
Preheat the oven to 450°F.
Line ears of corn on a baking sheet, pour the melted butter, add garlic and sprinkle with smoked paprika, salt and pepper. Roast for 20-25 minutes, turning halfway through.
Remove from the oven, top with crumbled feta, cilantro and chilies. Sprinkle with extra flaky salt and pepper. Serve with lemon wedges. Have fun!
TIP: You can grill the corn on your barbecue or boil in salted water, then top with garlic butter, feta, cilantro and peppers.