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 the Cheese Butter:
- 3 ounces margarine or butter, softened
- 1 1/2 ounces shredded sharp cheddar, Swiss or crumbled blue cheese
- 3/4 ounce 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 THE 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.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
210 calories; 15g total fat; 38mg cholesterol; 65mg sodium; 18g carbohydrates; 3g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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