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Corn On The Cob With Blue Cheese Butter

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  Fresh ears of corn 4
  Blue cheese butter 2 Tablespoon
  Butter 4 Tablespoon (At Room Temperature)
  Crumbled blue cheese 3 Ounce
  Dijon mustard 1⁄4 Teaspoon

Pull husks back from corn.
Remove silk.
Replace outer husks.
Cover ears with water and soak in husks for 10 minutes.
Meanwhile, prepare blue cheese butter.
Soften butter in a bowl, using the back of a spoon or use a food processor fitted with steel blade.
Mix in blue cheese and Dijon mustard.
Spoon flavored butter into a bowl or crock.
Again pull back outer husks and brush corn liberally with blue cheese butter.
Preheat stovetop grill.
Grill corn over medium heat about 3 minutes, rotating after each minute.
Corn husks will char slightly, but corn will be tender and warm.
Remove to serving dish and serve hot.
You may want to serve additional blue cheese butter with the hot corn.

Recipe Summary

Main Dish

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