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Recipe courtesy of Bobby Flay

Show: Barbecue Addiction: Bobby's Basics

Episode: Bobby’s Basics: Backyard Mediterranean

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Total:: 1 hr
Active:: 25 min

Yield:: 6 to 8 servings

Level:: Easy

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.

My Private Notes

Name: Grilled Corn on the Cob with Garlic Whip, Dill and Feta Cheese
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H0M0.000S
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