Remember last year when we made grilled corn and posted all those pretty pictures to go with? Some of you may vaguely recall a yellow brick road of juicy corn kernels specked with herbs, gleaming with melted butter. But my favorite pictures showed the faceless, greasy-fingered, wrinkle-shirted, farmer-tanned, working man-handed Greg getting busy with some ears. (I hope no English teachers or perverts are reading this, but I digress.)
For a tutorial on how to prepare the corn, check out that post. We’re not going to repeat the step-by-step photos, we’re too busy scouring vintage shops for Elton John sunglasses.
Feta Spread for Corn
- 4 ounces feta
- 2 tbsp olive oil
- 1 tbsp white wine
- 1/2 tbsp sriracha
- 1-2 tbsp oregano, chopped fine
- white and black pepper to taste
- 2-4 ears of corn
Blend ingredients in a small bowl, using a small fork to combine the ingredients and smooth out any feta clumps. Peel corn husks back, remove silk, spread paste on corn. Peel those husks back up. Cook over a medium bed of coals turning every couple of minutes until cooked and leaves have charred. Depending on how hot your fire is it should take about 10 minutes.