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1
Heat a grill for indirect cooking.
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2
Soak corn in water for 5 minutes.
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3
This will prevent husks from burning, and will allow for slow roasting of grilled corn.
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4
Place corn near indirect medium heat of grill.
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5
Place cover on grill and cook for about 5 minutes.
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6
Remove cover and rotate corn.
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7
Cook for another 5 minutes or until cooked to your liking.
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8
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.
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9
Point Reyes Original Blue Cheese Compound Butter:3/4-pound unsalted butter at room temperature2 tablespoons Dijon mustard 1 tablespoon fresh thyme leaves, finely mincedPinch gray sea salt1/2 pound Point Reyes Original or other good quality Blue Cheese, crumbled In a mixing bowl, mix the butter, mustard, thyme, salt, and blue cheese.
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10
Gently blend with a wooden spoon until all is incorporated.
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11
Taste for seasoning and add salt if desired.
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12
With a rubber spatula, form the butter into 2 (9-inch) logs along the bottom edge of 2 pieces of aluminum foil.
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13
The logs should be about 1 1/2 inches in diameter.
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14
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.
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15
These can be kept in the freezer.
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16
If serving the same day, keep in the refrigerator at least 4 hours so the butter can harden for ease of serving.
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17
From the logs cut a 1/2-inch slice per portion of corn, steak, hamburger, etc.
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18
Remove the foil then place on hot corn, steaks, and chops from the oven or grill.
