Grilled Sweet Corn with Bleu Cheese Butter
3 tbsp. Bleu Cheese, room temperature
6 tbsp. Unsalted Butter, room temperature
3 tbsp. Italian Flat-leaf Parsley
To taste Salt (if needed) & Black Pepper
8 ears Fresh Sweet Corn
In a food processor, combine cheese, butter and parsley until smooth. Adjust seasoning with the salt and pepper as needed and set aside. Clean the corn by leaving stem attached and pulling husks back but leaving connected. Pulled off all the silk you can. Pull the husks back around the stem and tie with butcher string to make a handle. Lightly brush ears with butter mixture and place on hot grill. Make sure the husk handles are hanging over edge of grill so fire will not burn them. Grill corn about 2-3 minutes per side (10-12 minutes total) until nicely browned on all sides. Baste ears throughout the grilling. Brush ears one more time as you take them off the grill and serve immediately.
Note: You may want to double the cheese/butter mixture so you have enough to meet demand.
Note: Sweet corn can be grilled 3 different ways. They are with husks over the kernels, without the husks or wrapped in foil. My choice would not be in foil. But each to their own. Grilling in husks or out, it still takes about 2-3 minutes per side (10-12 minutes total). You want corn to turn a brighter yellow and have some browning (marks). See my blog post from 7-29-2014) titled “Sweet Corn Time” to see details on each way to grill corn.
Ideas for Future Efforts____________________________________________