sharky
08-26-2004, 06:41 PM
This is probably my all time favorite way to cook corn. I've switched the cheese with butter before and drizzled it over while cooking and it came out great as well!
Barbecued Corn with Zesty Cheese Butter
Serves 6 as an accompaniment
Instead of covering corn in foil, wrap it in its own soaked husk for roasting on the barbecue. To serve, remove the husks and smear the corn with a peppery cheese spread.
6 ears of corn
For Cheese Butter:
3 oz margarine or butter, softened
1 1/2 oz shredded sharp cheddar, Swiss, or crumbled blue cheese
3/4 oz finely chopped spring onion
1/2 teaspoon white wine worcestershire sauce
1/4 teaspoon chili powder
1/4 teaspoon pepper
Pull down husks from corn without removing ends; pull off silk. Rinse corn; rewrap corn with husks and tie securely with kitchen string. Soak ears in water for 15 minutes.
FOR CHEESE BUTTER: In a medium mixing bowl combine softened margarine or butter, cheese, spring onion, Worcestershire sauce, chili powder, and pepper; stir till blended. Cover and set aside. (Or, prepare ahead and chill; let stand 30 minutes to soften before using.)
Remove corn from water; cook on an uncovered barbecue directly over medium-hot coals till kernels are tender, about 25-35 minutes for tender young corn and 40-50 minutes for more mature corn, turning frequently. Remove strings and husks from corn. Serve corn with cheese butter.
Barbecued Corn with Zesty Cheese Butter
Serves 6 as an accompaniment
Instead of covering corn in foil, wrap it in its own soaked husk for roasting on the barbecue. To serve, remove the husks and smear the corn with a peppery cheese spread.
6 ears of corn
For Cheese Butter:
3 oz margarine or butter, softened
1 1/2 oz shredded sharp cheddar, Swiss, or crumbled blue cheese
3/4 oz finely chopped spring onion
1/2 teaspoon white wine worcestershire sauce
1/4 teaspoon chili powder
1/4 teaspoon pepper
Pull down husks from corn without removing ends; pull off silk. Rinse corn; rewrap corn with husks and tie securely with kitchen string. Soak ears in water for 15 minutes.
FOR CHEESE BUTTER: In a medium mixing bowl combine softened margarine or butter, cheese, spring onion, Worcestershire sauce, chili powder, and pepper; stir till blended. Cover and set aside. (Or, prepare ahead and chill; let stand 30 minutes to soften before using.)
Remove corn from water; cook on an uncovered barbecue directly over medium-hot coals till kernels are tender, about 25-35 minutes for tender young corn and 40-50 minutes for more mature corn, turning frequently. Remove strings and husks from corn. Serve corn with cheese butter.