Mayo Feta Corn on the Cob

Feta Mayo Corn
It’s better than it sounds. Honest.

There was nothing about this recipe that should have earned it a place in the “Try” file – in fact, this is a late addition to the month (and man, do I have a TON of leftovers). I added it because I mentioned seeing it in a magazine, and El Cap’s dad – El Cap-in-law, or ECIL for short – said he used to love mayonnaise on something like peanut butter. I may have blocked the actual words from my memory, because I am not a mayo fan.

OK, that’s not altogether true. I like mayo in three specific things:

1. Egg salad

2. Subway steak and provolone with black olives and oil

3. Ham sandwiches

And that’s all. I only really eat #1, and I use almost no mayo, so it almost doesn’t count.

And now I have to add a fourth, which, honestly, didn’t even sound appealing.

Real Simple magazine is not known for healthy food, so I can never make this a staple, but damn. And it’s pretty simple to make. I adjusted a few things because, well, that’s what I do. Here’s my modified Feta Mayo Corn (a/k/a ECIL corn) recipe:

4 ears corn, shucked

1 Tbs extra-virgin olive oil

1 handful ripped fresh cilantro

4 tsp mayo

2 ounces crumbled feta

1. Heat grill (we used charcoal but however you go ahead and do how you do). While it’s heating – or earlier in the day – place the  corn, olive oil, and cilantro in plastic zipper bag; shake to coat.

2. Grill corn until cooked (just a few minutes, usually)

3. Spread mayo on corn

4. Roll corn in feta

That’s in. Seriously amazing. The mayo melts almost instantly but gives the feta a binder. I’m sure there are healthier ways to create a binder, but one bite of this corn and I honestly couldn’t have cared less about health food.

Note: You’ll notice the Real Simple recipe called for far more mayo and chives. I forgot the chives and the corn doesn’t need that much mayo. 

The Recipe File, One Month of New Food, & Feta Shrimp Fusilli

Instead of a recipe box, try file folders.
Instead of a recipe box, try file folders.

I have a habit – I freely admit I get this from my grandmother – of collecting recipes. Not just online (thank you,, for making my recipe file feel lighter when, in fact, it’s just getting worse) but in real life, where my once-slim and once-tidy bright pink binder… well, it kind of exploded.

Once we finished the kitchen remodel, I moved my recipe books into my new pantry (Why would two adults need a third bath when what really matters is having a way to store baking goods, that’s what I always say. Well, not always, but this time.) One small problem… the binder wouldn’t hold all the recipes anymore. It was the metaphorical blister on the glossy new lips of my new kitchen.

And so I weeded. I tossed recipes I tried and hated, purged ones that no longer held any appeal, and filed the remainder in sleek file folders.

One folder, the “TRY” folder, taunts me. This month I vow to try each recipe and file or pitch it. If it’s worthy, I will post the results here.

Last night I made this, though, with rave review from El Cap, a/k/a The World’s Pickiest Eater.

Feta Shrimp Fusilli

  • 2 cups fusilli
  • 1 cup feta, crumbled
  •  1 pound Key West shrimp
  • Olive oil
  • 1 cup diced cherry tomatoes
  1. Set water to boil for pasta and shrimp (two pots, people, this isn’t one of those Pinterest one-pot meals) and add a dollop of olive oil to the pasta water to keep it from boiling over the lip.
  2. Peel and vein shrimp (or have El Cap do it, as is my preference)
  3. Boil pasta to desired tenderness.
  4. Boil shrimp for three minutes.
  5. Drain pasta and return to bowl with one tablespoon olive oil.
  6. Crumble feta over pasta; mix.
  7. Add shrimp and tomatoes.