Food Network: Slow Roasted Corn with Blue Cheese Compound Butter

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Slow Roasted Corn with Blue Cheese Compound Butter
Recipe courtesy Michael Chiarello

Ingredients
20 ears fresh corn, silks removed but husks
intact
Point Reyes Original Blue Cheese Compound Butter, recipe follows

Heat a grill for indirect cooking.

Soak corn in water for 5 minutes. This will prevent husks from burning, and

will allow for slow roasting of grilled corn. Place corn near indirect medium heat
of grill. Place cover on grill and cook for about 5 minutes. Remove cover and
rotate corn. Cook for another 5 minutes or until cooked to your liking.

If you want to caramelize the corn kernels, peel back the corn husk and place husk
back on grill and cook until corn kernels are a golden brown color.

Point Reyes Original Blue Cheese Compound Butter:
3/4-pound unsalted butter at room temperature

2 tablespoons Dijon mustard
1 tablespoon fresh thyme leaves, finely minced
Pinch gray sea salt
1/2 pound Point Reyes Original or other good quality Blue Cheese, crumbled

In a mixing bowl, mix the butter, mustard, thyme, salt, and blue cheese. Gently
blend with a wooden spoon until all is incorporated. Taste for seasoning and add
salt if desired.

With a rubber spatula, form the butter into 2 (9-inch) logs along the bottom edge
of 2 pieces of aluminum foil. The logs should be about 1 1/2 inches in diameter.
Roll the logs up in the foil and carefully twist the ends of the foil so that the
butter forms a 1 1/2-inch diameter tube. These can be kept in the freezer. If
serving the same day, keep in the refrigerator at least 4 hours so the butter can

harden for ease of serving.

From the logs cut a 1/2-inch slice per portion of corn, steak, hamburger, etc.
Remove the foil then place on hot corn, steaks, and chops from the oven or grill.

Yield: enough for 20 portions