- Level: Easy
- Total: 1 hr
- Active: 25 min
- Yield: 6 to 8 servings
Ingredients
8 ears corn on the cob, silks removed, husks intact, soaked in water for 10 minutes
1 head garlic, cloves separated and peeled
1/4 cup fresh lemon juice
1 tablespoon kosher salt
1/2 cup canola oil
1/2 cup pure olive oil (not extra-virgin)
12 ounces Greek feta, drained, patted dry and finely crumbled
1/4 cup finely chopped fresh dill
Directions
- Heat a grill to medium. Remove the corn from the soaking water, shake it dry a few times and place on the grill. Grill, covered, until the kernels are tender, turning a few times, 20 to 30 minutes.
- Meanwhile, combine the garlic, lemon juice and salt in a blender and blend until smooth (add a splash of water if necessary). With the motor running, slowly add the canola oil and the olive oil. Blend until the mixture is emulsified and thickened; then continue blending until a thick, buttery consistency is reached.
- Remove the corn from the grill; pull back the husks, brush with the garlic whip, and sprinkle with feta and dill. Serve immediately.
