Corn on the Cob with Blue Cheese Dressing is a modern British recipe for a classic vegetarian barbecue dish of corn cobs that are cooked in foil on a barbecue and served with a blue cheese and yoghurt dressing. The full recipe is presented here and I hope you enjoy this classic British version of: Corn on the Cob with Blue Cheese Dressing.
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Corn on the Cob with Blue Cheese Dressing: Classic British recipe for a vegetarian barbecue dish of corn cobs that are cooked in foil on a barbecue and served with a blue cheese and yoghurt dressing.
Ingredients:
6 corn cobs, in their husks
150g Danish Blue cheese
150g curd cheese (or you can make your own curd cheese/fromage frais)
125ml natural Greek-style yoghurt
salt and freshly-ground black pepper, to taste
Method:
Crumble the Danish Blue cheese into a bowl. Beat with a wooden spoon until creamy, then beat in the curd cheese. Gradually blend in the yoghurt, then season to taste with salt and black pepper. Cover the bowl with clingfilm (plastic wrap) and set aside to chill in the refrigerator until needed.
Fold back the husks on the corn cobs and remove all the silks. Smooth the husks back into place. Sit each corn cob on its own rectangle of kitchen foil then wrap the cobs in the foil, ensuring that they are completely covered.
Place the corn cobs on the rack of a barbecue set over hot coals. Cook, turning frequently, for about 18 minutes, or until tender and cooked through.
Unwrap the corn cobs and discard the foil.
Peel back the husk on one side and cut this off with a sharp knife.
Serve immediately, accompanied by the blue cheese dressing.
