Street corn is the perfect summer side. This easy version puts a flavorful twist on classic street corn by slathering grilled ears with a garlic and feta herbed butter. Add it to your summer picnics and barbecues — it’s always a crowd-pleaser.
Two words: Street Corn
I still remember a festival the first summer Anthony and I were married. I went expecting a perfectly grilled, butter-covered cob, and to my surprise there was no corn at all. I couldn’t stop talking about it — I was craving that crunchy, buttery cob.
A few weeks later the neighborhood church held their summer festival and, thankfully, they had corn. I happily held a cob in each hand, bit into them, and got that big, corn-toothed smile. That simple moment sealed my love for corn on the cob.
Summer was made for corn on the cob
What is summer without corn on the cob? I love it simply seasoned with salt and pepper, but I also enjoy piling on extra flavor. This version borrows the spirit of Mexican street corn — with cheese and seasonings over grilled corn — while swapping in a garlic-feta herbed butter instead of mayonnaise or sour cream. Whatever you call it, this recipe is seriously good.
What to serve with this Street Corn with Garlic Feta Butter:
- Instant Pot carnitas — a favorite pairing. The garlic-feta butter complements the rich pork surprisingly well.
- Burgers — try turkey burgers with sun-dried tomato, spinach, and feta, or vegetarian black bean burgers.
- Anything from the grill — this corn is a natural side for grilled meats and vegetables.
- Smoky crispy baked sweet potato fries for a satisfying side combo.
- A large summer salad, such as a strawberry, arugula, and goat cheese salad, for a light main-plus-side meal.
- Extra grilled corn can be cut off the cob and stirred into a simple pasta salad with grilled zucchini.
Notes about this Street Corn with Garlic Feta Butter:
- Grilling is my preference for the best char and flavor, but you can roast the corn in the oven if the weather keeps you inside. Either method works — just be sure to add plenty of feta butter.
- The garlic-feta butter can be prepared a day or two ahead, which makes serving quick and easy.
- I grill and roast corn without foil so it gets nicely browned; if you prefer softer, steamed kernels, wrap the ears in foil before cooking.
- If eating corn on the cob isn’t convenient for your guests, cut the kernels off the cob and toss them with the feta butter to serve.
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Street Corn with Garlic Feta Butter
Ingredients
- 8 ears of corn, husk and silks removed
- 1/4 c butter, softened
- 1/2 c feta cheese, crumbled
- 1 garlic clove, minced
- 1/4 tsp crushed red pepper
- 1 tsp freshly chopped parsley
- sea salt, to taste
- pepper, to taste
Instructions
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Preheat grill to medium. Place ears of corn directly over the heat and rotate every 2–3 minutes until evenly browned, about 12 minutes total. If roasting, preheat oven to 400°F and roast the corn on a parchment-lined baking sheet or directly on the rack for about 25 minutes, turning once or twice.
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In a small bowl, combine softened butter, crumbled feta, minced garlic, chopped parsley, crushed red pepper, and a pinch of cracked black pepper. Stir until blended.
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When the corn is cool enough to handle, season with salt to taste and generously slather each cob with the garlic-feta butter. Garnish with extra chopped parsley if desired. Serve warm and enjoy.
Nutrition
Carbohydrates: 17g,
Protein: 4g,
Fat: 9g
Nutrition information is automatically calculated and should be used as an approximation.
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