8 ears of fresh corn
250 mL (1 cup) crumbled feta
250 mL (1 cup) chopped basil and oregano
10 mL (2 tsp) lemon juice
10 mL (2 tsp) pepper
Zest of 1 lemon
In a bowl, mix together basil, oregano, lemon zest and pepper. Set aside.
Trim the silk sticking out from the tip of the ears (do not peel the husks)
Bring a pot of water to a boil and cook unshucked cobs for 10 minutes. Plunge the cobs into cold water to stop the cooking process. Let cool, then drain water.
Pull the husks down to the base of the stalks, leaving the husks attached. Using string, tie back the husks (the husks will serve as a handle during grilling).
Preheat the BBQ to high and grill the corn on all sides. Just before serving, sprinkle corn on the cob with feta. Wait until feta is slightly melted and then top with herb and lemon mixture.