Okay, one final post prior to Jessi and I embarking on our wedding journey. Yes it's been a couple of weeks since our last post and I'm sure most of you are getting tired of our constant apologies from lack of posting due to wedding planning but it's the truth. We are so sorry we have not been visiting your blogs lately, we have just been so slammed with wedding stuff! After we get back from Antigua we have both vowed to pick back up some consistent posting and commenting.
Tomorrow morning we head up to Asheville, NC to start the wedding week bliss. It's been a long past year, but we're totally ready for it! So when we get back we promise to share some images and stories with you. This will be the last post for the next couple of weeks and the last post as a unmarried couple.
So we paired the pork in the previous post with some feta-chive butter we made for corn on the cob. We're both corn lovers (not the band, the veggie) so any new thing we can find to put on it we usually give a shot. Being that we had some extra chives in the fridge we thought we give it a shot. Lately it seems we've been making recipes based on what's in the fridge and not what we want to actually make. I don't know if this is a laziness thing or a thrifty-thing. Either way this was a great topping with some really nice flavor. The feta helped hold the butter mixture together and stop it from totally running off the corn like some corn toppings. Well that's all for now see ya on the married side.
- 1/4 cup crumbled feta
- 3 tablespoons unsalted butter, softened
- 3 tablespoons chopped chives
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 ears sweet corn
- Fill a medium saucepan about 3/4 of the way full with water. Bring to a boil. Add the corn and cook until tender, about 10 minutes.
- Meanwhile, mix feta, butter, chives, salt and pepper in a small bowl until well combined.
- Spread the corn with the feta-butter mixture and serve immediately.