Recipe by our in-house chef, @MaddyGoldberg

Prep Time: 5 minutes

Cook Time: 10 minutes

Serving Size: 4 corn

Ingredients

4 corn-on-the-cob, husk removed
9 cloves garlic, peeled
1 tsp canola oil
¼ cup butter, room temperature
½ lime, juiced
½ tsp salt

¼ cup cilantro, roughly chopped
¼ cup feta, crumbled
½ jalapeno, thinly sliced

Method

Cook the corn: Place a large pot of water over high heat until boiling. Add corn to pot and boil for 3 minutes. Remove and set aside. Optional: cook on barbecue over medium heat for 5 minutes, rotating throughout.

Make the butter: Preheat oven to 350 F. Place garlic in the center of tin foil. Drizzle with canola oil. Close foil so that garlic is completely sealed. Place in oven for 15-20 minutes, or until golden and very soft. Mash with a fork and cool for 5 minutes before using. Place butter in a small bowl, add salt, lime juice, and mashed garlic. Stir until combined. Set aside at room temperature.

Assemble corn: Brush hot corn with butter, rotate to coat all sides evenly. Top with cilantro, feta, and jalapeno. Serve hot.