Chile Lime Feta Corn On The Cob Rub

1 stick Grassland unsalted butter, softened
6 ears corn
5 tablespoons lime juice
1 tablespoon chili powder
1 teaspoon cayenne pepper
1 cup feta cheese
Salt and pepper

In a medium bowl, beat together the butter, lime juice, ½ cup of feta, chili powder, cayenne pepper, salt, and pepper until combined. Spoon onto a sheet of wax paper, and roll into a log. Freeze butter until chilled, at least 30 minutes.

Preheat your grill to medium-high. Brush the corn cobs with olive oil. Grill each side 6-7 minutes, turning occasionally until the corn is tender, around 15 minutes. Transfer the ears to a platter.

Remove chilled butter and cut into 1 inch pieces. Add remaining feta to corn as a garnish. Serve both over corn.

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