Best Slow Roasted Corn With Blue Cheese Compound Butter 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

ROASTED CORN WITH CILANTRO BUTTER

Roasted Corn with Cilantro Butter image

Roasting corn in the husk in the embers of a wood fire is the best way to coax out all the natural sweetness. If also making fire-roasted potatoes, you can reserve some of the cilantro butter to season those.

Provided by Food Network

Time 32m

Yield 4 to 6 servings

Number Of Ingredients 4

Ingredients

4 to 6 ears corn, in the husk
4 ounces (1 stick) butter, softened
1/2 cup cilantro leaves, finely chopped
Salt and pepper

Steps:

Peel back the husks of the corn but do not tear off. Pull off and discard all the corn silk. In a bowl, mash the butter and cilantro together until well mixed. Rub about 1 tablespoon of cilantro butter over each ear of corn, sprinkle with salt and pepper, then pull the husks back up and around the ear. Reserve the extra butter to use on fire-roasted potatoes if desired, or use all butter on corn.
Prepare a wood fire outdoors and let cook down to embers. Place corn in embers of the fire and roast, turning with long handled tongs as husks start to blacken, until corn is cooked (about 20 minutes).
To serve, remove corn from fire with tongs. Peel back husk with hot pads and serve.

PESTO, ROASTED CORN, AND BLUE CHEESE PIZZA

Pesto, Roasted Corn, and Blue Cheese Pizza image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories main-dish

Time 31m

Yield 2 entree servings or 6 appetiz

Number Of Ingredients 9

Ingredients

2 tablespoons butter
2 ears of corn, husked
1/2 red bell pepper, diced
1/4 cup cornmeal, or flour
1 (4-inch) ball prepared dough, let rise to room temperature
2 tablespoons olive oil
4 ounces store-bought basil pesto
4 ounces Brie, cut in thin slices
Salt and freshly ground pepper

Steps:

Melt 2 tablespoons butter in a saute pan over medium heat. Stand corn on its end in the pan and cut kernels directly into the pan. Add red bell pepper and cook for 10 minutes, or until corn begins to brown. Remove from heat and reserve.
Sprinkle your rolling surface with a handful of cornmeal or flour. Place the dough in the middle of the surface. Roll dough out gently 1/4-inch thick, into either a 12-inch rectangle or circle. Brush both sides with olive oil and set aside until ready to grill.
If you are grilling on a charcoal grill, set coals on one side of the grill.
Place dough directly on the cooking grate over medium heat for 1 to 3 minutes, until the crust is well marked and browned. Flip dough and spread pesto evenly over crust. Sprinkle corn and bell pepper over top, then place cheese over the top. Move to indirect heat (for charcoal: the side of charcoal grill that has no coals. For gas: turn off burner directly under pizza). Cover grill and cook for 5 to10 minutes, or until bottom is well browned, and cheese is fully melted.
Remove from grill, season with salt and pepper and slice. Serve immediately