Food editor Gina Marie Miraglia Eriquez, who created this menu, takes the Mexican tradition of sprinkling corn on the cob with cotija cheese and dried chile and turns it on its head. By substituting crumbled feta and mint, she gives the summer standby a Mediterranean slant. Cutting the ears into smaller sections makes them easier to coat with the buttery cheese and herb mixture—and way more fun to eat.

Yield: Serves 6 to 8
Active Time: 15 min
Total Time: 20 min

1/2 stick unsalted butter, softened
7 ounces feta, finely crumbled (1 1/2 cups)
1/4 cup finely chopped mint
8 large ears of corn, shucked, each cob cut crosswise into 4 pieces

Stir together butter, feta, mint, and a rounded 1/2 teaspoon salt in a large bowl.

Cook corn in a large pot of boiling water until crisp-tender, about 3 minutes. Transfer with tongs to butter mixture and toss until well coated.