Our Taboo Muskoka chefs’ simply delicious take on the Mexican street food classic has become the Boathouse restaurant hit of summer. It’s an easy,
5 ingredient fix to make as long as you are still grilling.


for 4 side servings
4 ears corn on the cob, shucked
200 gr good quality feta cheese, finely crumbled
100 gr butter
Shredded fresh basil or cilantro to taste
2 limes, cut in wedges
extras: fresh cracked black pepper

1. TIP For speed of cooking, you can parboil the ears of corn for 5 minutes, allow to cool and cut in smaller chunks with a sharp knife, if you wish.
2. Preheat a grill with a cover to medium-high.
3. Scatter the finely crumbled feta in the centre of a cutting board.
4.  Grill corn, turning occasionally, until marked and tender, about 8 to 12 minutes total.
5. Spread corn with butter.  Roll in feta to coat.  Season with fresh cracked pepper.
6.  Arrange corn on platter or plates.  Sprinkle with basil or cilantro.  Serve with lime wedges and squeeze over before eating.

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