Best Blue Cheese Garlic Sweet Corn Recipes

OVEN-ROASTED CORN ON THE COB WITH BLUE CHEESE

Oven-Roasted Corn on the Cob with Blue Cheese image

Amaze your guests with this simple roasted-but-over-the-top corn on the cob.

Provided by Chef Mo

Categories Everyday Cooking Vegetarian

Time 35m

Yield 6

Number Of Ingredients 4

Ingredients

4 tablespoons unsalted butter, softened
2 teaspoons dried dill
6 ears corn, husks and silk removed
⅔ cup crumbled blue cheese

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Combine butter and dill in a bowl to form a paste. Rub paste evenly on each ear of corn and wrap individually in aluminum foil. Arrange on a baking sheet.
Bake in the preheated oven for 20 minutes.
Remove corn from the oven and carefully open each packet. Sprinkle corn evenly with blue cheese. Return corn to the hot oven and bake until melted, about 5 minutes more.

Nutrition Facts : Calories 199.1 calories, Carbohydrate 17.7 g, Cholesterol 31.6 mg, Fat 13.1 g, Fiber 2.5 g, Protein 6.3 g, SaturatedFat 7.8 g, Sodium 224.5 mg, Sugar 3 g

SLOW ROASTED CORN WITH BLUE CHEESE COMPOUND BUTTER

Slow Roasted Corn with Blue Cheese Compound Butter image

Provided by Michael Chiarello : Food Network

Categories side-dish

Time 20m

Yield 20 servings

Number Of Ingredients 7

Ingredients

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

Steps:

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.
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.