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Corn on the Cob with Mint-Feta Butter

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This vibrant vegetarian side dish reimagines classic corn on the cob with a Mediterranean-inspired twist. By tossing tender, sweet corn in a savoury blend of crumbled feta and fresh garden mint, you create a complex flavour profile that balances sweetness with a salty, herbal punch. It is a refreshing departure from plain butter that feels sophisticated yet remains incredibly simple to prepare.

Ideal for summer gatherings or as a quick accompaniment to a midweek meal, these corn bites are as versatile as they are delicious. Cutting the cobs into smaller rounds makes them much easier to handle and ensures every kernel is coated in the melting herb butter. Serve them alongside grilled skewers or a crisp salad for a light, seasonal feast that the whole family will enjoy.

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Ingredients for Corn on the Cob with Mint-Feta Butter

  • 1/2 stick unsalted butter, softened

  • 200g 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

How to make Corn on the Cob with Mint-Feta Butter

Stir together butter, feta, mint, and a rounded 1/2 teaspoons salt in a large bowl.

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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