CaribbeanEasy · Hot
Caribbean Corn with Feta
Sweet corn charred in butter, brightened with lime and cilantro, then crowned with creamy feta for a balance of smoky, spicy, and tangy Caribbean soul.
Prep
10 min
Cook
10 min
Total
20 min
Method
1
Cut corn kernels from cobs into a large bowl. You should have about 4 cups of kernels.
2
3
Melt butter in a large cast iron skillet over medium-high heat. Let the butter foam and begin to turn golden, about 1 minute.
4
Add corn kernels in an even layer. Do not stir for 3 minutes — let them sear and char at the edges.
5
Toss corn with a spatula, season with salt and black pepper, and cook another 4 minutes until kernels are tender and spotted with deep golden char. Reduce heat if butter is browning too fast.
7
Transfer corn to a serving bowl or spread across a wide platter.
B
Nutri-Score
Good balance
A–E · lower is better · score 0
Calories
263
per serving
Source of protein · 9gLow sugar · 9g
Protein
9g
Carbs
34g
Fat
14g
Sat. fat
9g
Fiber
7g
Sugar
9g
Sodium
866mg
Gluten FreeLow CarbVegetarianDiabetesHeart HealthyBalanced MacrosHigh Protein
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.6
per serving
BCarbonAEU all-round· carbon sets the grade
Water
0.5m³
Land
24Pt
Runoff
0.04g P
Feta cheese, crumbled drives 51% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
5
Umami
5
Sweet
6
Salty
4
Sour
1
Bitter
5
Spicy
Textures
CrispyTender
Aromas
CitrusHerbalPungentSmoky
Kitchen Equipment
Primary Tool
Cast Iron SkilletTechniques
Safety & Storage
Cooking Temperature
Monitor butter closely during searing - it should foam and turn golden but not burn. Reduce heat if butter browns too quickly to prevent acrolein formation.
High Risk Population
Dairy-allergic individuals should avoid due to butter and feta content.
Handling
Use caution when cutting corn from cobs - hold cob securely and cut away from body to prevent knife slips.
Storage
Corn dish is best served immediately after cooking. Leftovers should be refrigerated within 2 hours and consumed within 3 days.
Allergen Warning
Hot sauce ingredient may vary by brand - some contain sulfites or fish-derived ingredients. Check label for specific allergen information.
Pro Tips
Technique
Don't be shy with the cast iron, mon. Let that butter turn golden before the corn hits the pan—if it's still foamy, you ain't got the sear you need. The char on these kernels is what separates this from common cooking.
Substitution
No feta? A good cotija crumbles just as well and gives that salty bite. Still, the creamy tang of feta next to the charred corn and lime—it's a combination my grandfather would've approved of.
From the chef
In Jamaica, we say the corn tells you when it's ready—it don't beg you to hurry. My grandfather used to roast ears over the pit while I watched the smoke curl, and this butter-kissed corn with that sharp feta, it carries that same slow-built flavor. The lime and cilantro, they come alive when they touch the heat, just like the first breath of morning air off the Caribbean Sea.
TagsCaribbeanSpicyCharredQuickVegetarian FriendlyCorn
AllergensMilkSulfites
Source: generated · June 12, 2026