Grilled Corn on the Cob with Garlic Whip, Dill and Feta Cheese

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  • Level: Easy
  • Total: 1 hr
  • Active: 25 min
  • Yield: 6 to 8 servings
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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 


  1. 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.
  2. 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.
  3. Remove the corn from the grill; pull back the husks, brush with the garlic whip, and sprinkle with feta and dill. Serve immediately.