Slow Roasted Corn with Blue Cheese Compound Butter
- 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 temperature2 tablespoons Dijon mustard 1 tablespoon fresh thyme leaves, finely mincedPinch gray sea salt1/2 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
Fire Roasted Snapper Wrapped in Green Corn Husks with Charred Corn-Charred Jalapeno Salsa, and Jalapeno Pesto
Recipe courtesy of Bobby Flay