Grilled Corn on the Cob with Garlic Whip, Dill and Feta Cheese Serving Size - 6 Prepared By - DnD Recipe Rating * * * * *
			8 ears corn on the cob, silks removed, husks intact, soaked in water for 10 minutes 6 cloves garlic, cloves separated and peeled 1/4 cup fresh lemon juice 1 tablespoon kosher salt 1/2 cup canola oil 1/2 cup pure olive oil (not extra-virgin) 12 ounces Greek feta, drained, patted dry and finely crumbled 1/4 cup finely chopped fresh dill
			Heat a grill to medium. Remove the corn from the soaking water, shake it dry a few times and place on the grill. Grill, covered, until the kernels are tender, turning a few times, 20 to 30 minutes. Meanwhile, combine the garlic, lemon juice and salt in a blender and blend until smooth (add a splash of water if necessary). With the motor running, slowly add the canola oil and the olive oil. Blend until the mixture is emulsified and thickened; then continue blending until a thick, buttery consistency is reached. Remove the corn from the grill; pull back the husks, brush with the garlic whip, and sprinkle with feta and dill. Serve immediately.