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 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
















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By ahunn3_11845046
Ballwin, MO
on January 06, 2010
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This is great and easy to make. Just one tip .....you don't have to take the silks off before cooking the corn. Just soak it in water and grill. The silks almost fall off after cooking instead of fighting to get them all off before grilling.
By lanoel71
N. Fort Myers, FL
on April 06, 2007
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This recipe is magnificent
By ctischer_395640
Inglside, TX
on July 30, 2005
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The butter compound really brought the sweetness of the corn out.
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