GRILLED CORN WITH FETA CHEESE
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the grill to medium-high heat.
- Rub the corn with olive oil and season with seasoning salt, to taste. Grill the corn until it's charred, on all sides, rotating for about 10 minutes.
- Meanwhile, mix the mayonnaise, chili powder, cayenne, lime juice and salt and pepper, to taste, together in a small bowl. Remove the corn from the grill and brush the hot corn with the mayonnaise mixture. Arrange on a platter and sprinkle with the feta cheese. Serve with lime wedges on the side.
GREEK CORN WITH FETA
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 ears of Greek corn
Number Of Ingredients 0
Steps:
- Grill the corn: Remove the husks and brush the corn with vegetable oil; season with salt and pepper. Grill over medium-high heat, turning, until lightly charred, 8 to 10 minutes.
- Make the topping: Mix 1/2 cup plain Greek yogurt with 1/4 cup mayonnaise, the juice of 1 lemon, 1 grated garlic clove, 1/4 teaspoon dried oregano and a pinch each of salt and pepper. Spread the mixture on 4 grilled ears of corn; sprinkle with crumbled feta, Aleppo pepper and dried mint.
30 WAYS TO USE FETA THAT GO BEYOND SALAD
These feta cheese recipes are so addicting! From dip to Greek fries to salads and flatbread, feta cheese is the perfect addition to so many dishes.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 30
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a feta cheese recipe in 30 minutes or less!
Nutrition Facts :
CREAMED CORN
This homemade creamed corn recipe is an excellent side dish for both Thanksgiving and Christmas.
Provided by Gina
Categories Side Dish Vegetables Corn
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a large pot over medium heat, melt the butter and blend together with the flour.
- Add the corn, half and half, whipping cream, salt and sugar. Stir and heat until mixture begins to thicken.
- Stir in cheese and pour into a 2 quart casserole dish. Bake for 15 to 20 minutes.
Nutrition Facts : Calories 570.2 calories, Carbohydrate 32.4 g, Cholesterol 153.4 mg, Fat 46.5 g, Fiber 2.7 g, Protein 11.7 g, SaturatedFat 28.7 g, Sodium 605.6 mg, Sugar 6.4 g
FETA CREAMED CORN
Make and share this Feta Creamed Corn recipe from Food.com.
Provided by chia2160
Categories Corn
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- heat skillet on stovetop.
- add olive oil, onions, garlic, cook until softened.
- add corn and rosemary and stir.
- add stock and simmer until corn is tender, 5 minutes.
- add heavy cream, bring to a boil and cook until reduced by 1/3.
- remove from heat.
- stir in feta and butter until creamy.
- season with fresh ground pepper, serve.
MARINATED FETA WITH HERBS AND PEPPERCORNS
The best recipes often make a good ingredient great through minimal effort. For this easy appetizer, start with good-quality feta, preferably in brine, which is creamier than the squeaky supermarket varieties. Many commercial fetas use only cow's milk and can taste somewhat one-note, so look for one that contains both sheep's and goat's milk, which provide the cheese's signature tang. Dice the feta, toss it with preserved lemon, peppercorns and chile, and refrigerate overnight. Spoon it onto crostini, or serve it alongside eggs, fish, salad, grilled or roasted vegetables or atop a bowl of pasta.
Provided by Alexa Weibel
Categories dinner, easy, lunch, dips and spreads, finger foods, salads and dressings, appetizer, side dish
Time 10m
Yield About 2 1/2 cups
Number Of Ingredients 8
Steps:
- In a medium bowl, stir together the olive oil, parsley, preserved lemon, chile, oregano and peppercorns.
- Cut the feta into 1/2-inch cubes and add them to the olive oil mixture. Gently fold together until feta is evenly coated. Transfer to a jar or lidded container and drizzle with more olive oil, if needed to immerse the feta. Refrigerate for at least 24 hours.
- Remove from refrigerator at least 30 minutes before serving to allow solidified olive oil to return to liquid form. Serve with crackers or crostini, or spoon on top of seared fish, grilled or roasted vegetables, pasta or salad.
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