Anyhow, Dan made this blue cheese corn on the cob that I have literally (and I don't use that word lightly) been thinking about every summer since. He pulled back and tied the husk to form a handle and then he dipped each ear into a vat of melted butter and blue cheese and he grilled it until the kernels turned a nice caramel color. I believe he brushed more butter and cheese over the ears in the grilling process.
This past weekend, I came up with a less messy, indoor version of Dan's corn on the cob. It's also a little kinder on the arteries, but, man, was Dan's corn the best.
Blue Cheese Corn on the Cob
Corn on the cob, cleaned and husked
Soft or melted butter
Blue cheese crumbles, about 1 ounce per ear of corn
Preheat oven to 425 degrees.
Place ears of corn on cookie sheet.
Brush each ear with butter. (BTW, I just invested in a French-style butter crock that allows me to keep soft butter on the counter top instead of the fridge. Should have done this years ago. Love it.)
Salt and pepper each ear.
Bake for 20 minutes, turning halfway through.
After 20 minutes or when a few kernels have started to turn a nice caramel color, remove corn from oven and top with blue cheese. Return corn to oven and cook for 2-4 minutes or until cheese is melted and bubbly.
Note that some of the yummy cheese will have slid off the ears and onto the cookie sheet. It would be a sin to let that stuff go to waste. Roll the ears of corn over that goodness or take a knife and spread it onto the corn.