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.