Best 4 Blue Cheese Garlic Sweet Corn Recipes

BLUE CHEESE GARLIC BREAD

Steps:

• In a small bowl, combine the first 5 ingredients. Cut into bread to make 1-in.-thick slices, but don't cut all the way through, leaving slices attached at the bottom. Spread cheese mixture between slices. , Wrap loaf in a large piece of heavy-duty foil (about 28x18 in.). Fold foil around bread and seal tightly. Bake at 350° until heated through, about 20 minutes. Serve warm.

GARLIC-BUTTER PARMESAN CORN

Steps:

• Soak corn in cold water for 20 minutes. Meanwhile, in a small saucepan, combine the butter, garlic and salt. Cook and stir over medium heat until butter is melted; set aside 2 tablespoons. , Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Brush with remaining butter mixture. Rewrap corn in husks and secure with kitchen string. , Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Cut string and peel back husks. Drizzle corn with reserved butter mixture; sprinkle with cheese.

SLOW ROASTED CORN WITH BLUE CHEESE COMPOUND BUTTER

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.

BAKED GARLIC WITH BLUE CHEESE AND ROSEMARY

Steps:

• Preheat oven to 375 degrees.
• Cut 1/2 inch off top end (opposite root end) of each garlic head, exposing top garlic cloves.
• Remove any loose papery outer skin.
• Place garlic cut side up in nonaluminum baking dish.
• Top with butter.
• Pour oil over.
• Add 1 can broth and white wine to dish.
• Sprinkle chopped rosemary over garlic.
• Place 2 rosemary sprigs in dish.
• Season with pepper.
• (Can be made 8 hours ahead. Cover; chill).
• Bake uncovered until garlic is tender, basting every 15 minutes with pan juices and adding more broth if necessary to maintain some sauce in dish, about 1 hr 15 minutes.
• Add cheese to dish and continue baking until cheese is almost melted, about 10 minutes.
• Discard rosemary sprigs.
• Garnish with fresh rosemary sprigs.
• Serve with bread.