Corn on the Cob with Blue Cheese
Serves 6 Prep: 20 mins Cook: 15-20 minutes
1. cups crumbled blue cheese
2⁄3 cup cottage cheese
1/2 cup plain Greek yogurt
6 ears of corn
salt and pepper, to taste
1. Prepare the barbecue grill for direct cooking and preheat to medium. Put the blue cheese into a bowl. Beat with a wooden spoon until creamy. Beat in the cottage cheese until thoroughly blended. Gradually beat in the yogurt and season with salt and pepper. Cover with plastic wrap and let chill in a cool place until required.
2. Fold back the husks on each ear of corn and remove the silks. Smooth the husks back into place. Cut out six rectangles of double-thickness aluminum foil, each large enough to enclose an ear of corn. Wrap the corn in pieces of double-thickness aluminum foil.
3. Place the corn on the grill rack and cook for 15–20 minutes, turning frequently. Unwrap the corn and discard the foil. Peel back the husk on one side of each and trim off with a sharp knife. Transfer to serving plates and serve with the blue cheese mixture spooned on top.
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