In a saucepan, heat 1 tbsp oil over medium-high heat; add onions and garlic; saute 2-3 minutes. Add corn, rosemary, and chicken stock; bring to a simmer, about 7-10 minutes.
Add heavy cream and bring to a simmer. Turn off heat, stir in feta and butter.
Continue to stir until melted; keep warm.
Meanwhile, run the fillets with 2 tbsp of olive oil. Season each with salt and pepper. Grill the fillets until desired doneness. Place the warm corn mixture in center of each of 6 serving plates. Top with grilled filet.
Garnish with additional feta.
Serve immediately.
Ingredients
Directions
In a saucepan, heat 1 tbsp oil over medium-high heat; add onions and garlic; saute 2-3 minutes. Add corn, rosemary, and chicken stock; bring to a simmer, about 7-10 minutes.
Add heavy cream and bring to a simmer. Turn off heat, stir in feta and butter.
Continue to stir until melted; keep warm.
Meanwhile, run the fillets with 2 tbsp of olive oil. Season each with salt and pepper. Grill the fillets until desired doneness. Place the warm corn mixture in center of each of 6 serving plates. Top with grilled filet.
Garnish with additional feta.
Serve immediately.