Grilled Corn with Feta and Lime. There is something about grilled corn and the addition of lime feta and chili really makes it extra special. It’s even better on the campfire.
- 4 ears of corn, in husks
- 2 tablespoon mayonnaise
- 1 lime, juice and zest only
- ¼ teaspoon chili powder, to taste
- 2 ounce feta cheese
- kosher salt to taste
- lime wedges as needed
Heat the grill to high. Soak corn in cold water for 10 minute, turning occasionally. Peel back the husks of the corn without removing them completely. Remove as much of the silks as you can. Return the husks to as close to their original place as possible. Transfer to grill. Cover; cook, turning often, until husks are charred, 10 minutes. Remove. Using a kitchen towel, pull back husks. Combine mayonnaise, lime juice, and chili powder; brush onto the partially cooked corn. Return corn to grill (with husks pulled back and off heat). Cover; cook, turning often and brushing with more chili-lime sauce as needed, until kernels are charred in spots, 10 to 15 minutes. Remove to a serving plate and dust with finely grated feta cheese. Season with coarse salt and serve with lime wedges on the side.