Grilled Corn with Gorgonzola Cheese and Basil
This grilled corn with Gorgonzola cheese and basil is a definite crowd pleaser.
This grilled corn on the cob tastes slightly smoky which is delicious in combination with the toppings.
The corn on the cob is covered in butter, and topped with crumbled gorgonzola cheese, and thin slices of fresh basil.
About the Cheese
Gorgonzola cheese is actually a blue cheese that tends to be more on the crumbly side, and it tastes bit more salty.
The saltiness of the gorgonzola cheese tastes so good on the corn.
White, yellow, or bi-colored corn on the cob works nicely in this recipe.
Tips on How to Pick a Good Ear of Corn
Shucked Corn on the Cob:
Corn on the cob may already be “shucked” (husks and “silk” or “tassels” removed).
Shucked corn may be sold in a package with multiple ears of corn that are on a styrofoam tray wrapped in cellophane.
Or they may be loose and sold separately by the ear.
Either way, the kernels should be visible.
Look for corn on the cob with kernels that are bright, plump, firm and plentiful.
Try to avoid:
- corn on the cob with missing kernels
- dried out kernels (dimpled or slightly dented)
- mushy kernels
The corn may be old and could be chewy and flavorless.
Corn on the Cob with the Husk on it (not shucked):
When corn on the cob is in the husk, it’s best not to peel it back because the kernels may dry out.
Instead, check for freshness by looking at the outside of the corn on the cob (husk, stem and tassel).
Look for a:
- bright green husk that’s tight to the cob and slightly damp (well hydrated)
- light colored stem on the bottom of the cob where it was removed from the stalk in the field
- tassel (corn silks coming out of the top of the husk) that’s light brown or gold and is slightly sticky to the touch
Try to avoid husks:
- with mildew on the outside
- that are dry
- with brown holes (may indicate there are insects)
- that are turning yellow
- that are loose and falling off
- with a brown stem at the bottom of the ear of corn
- with a tassel that smells like mildew
- that have a dry, dark brown or soggy tassel
Also, gently squeeze the ear of corn through the husk to see if the kernels are:
- plump, firm and plentiful
Try to avoid ears of corn with:
- missing kernels
- soft spots or soft kernels
TIP – If the corn on the cob is picked over or if there isn’t much left in stock at the grocery store, ask a store employee if they have more in the back that they can bring out.
If they do, that’s great because you’ll get first pick!
Let’s check out the ingredients.
Corn on the cob (white, yellow or bi-color corn), coarse ground pepper, butter, crumbled gorgonzola blue cheese, and…
HOW TO MAKE THIS RECIPE
A printable recipe with the measurements and instructions is located at the bottom of this post.
Preheat the barbecue grill on medium heat.
For the Corn:
Grilling the Corn – Remove the husk and silk from the ears of corn.
To the preheated grill, add the ears of corn.
…close the lid on the barbecue.
Every few minutes, open the lid and turn the corn so that it doesn’t sit in one place too long and burn.
Continue turning them every few minutes until the corn turns a dark color in various places on each ear of corn (about 15 minutes).
While the corn is cooking on the BBQ, prepare the serving dishes.
For the Serving Dishes – Underneath where the corn will sit on a corn-on-the-cob dish, serving dish, or on a medium size plate…add softened butter.
Then add crumbled Gorgonzola cheese on top of the butter.
…add the pepper on top of the cheese.
As soon as the corn is done,
…while it’s still hot from the grill,
…lay each ear of corn on top of the butter, cheese, and pepper mixture.
Then push down and roll the ears of corn into the butter mixture so that the corn is coated on all sides.
For the Garnish – top each ear of corn with more crumbled cheese,
…and chopped or thinly sliced fresh basil.
Serve warm and enjoy.
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Grilled Corn with Gorgonzola Blue Cheese and Basil
- 3 ears corn (yellow or white corn) husks and silk removed
- 2 tablespoons butter (salted) softened
- 3/4 teaspoon coarse ground black pepper
- 3 tablespoons crumbled Gorgonzola cheese to add to the serving plates
- 2 tablespoons chopped basil or cut into thin strips, for garnish
- 1 tablespoon crumbled Gorgonzola cheese for garnish
- Grilling the Corn - Preheat the barbecue grill on medium heat.
- To the preheated grill, add the ears of corn and close the lid on the barbecue.
- Every few minutes, open the lid and turn the corn so that it doesn’t sit in one place too long and burn.
- Continue turning the ears of corn every few minutes until the corn turns a dark color in various places on each ear of corn (about 15 minutes).
- While the corn is cooking on the BBQ, prepare the serving dishes.
- For the Serving Dishes - Underneath where the corn will sit on a corn-on-the-cob dish, serving dish, or on a medium size plate...add softened butter.
- Then add crumbled Gorgonzola cheese on top of the butter. Add pepper on top of the cheese.
- As soon as the corn is done, while it’s still hot from the grill, lay each ear of corn on top of the butter, cheese, and pepper mixture.
- Then push down and roll the ears of corn into the butter mixture so that the corn is coated on all sides.
- For the Garnish - Top each ear of corn with more crumbled cheese.
- Garnish with chopped or thinly sliced fresh basil.
- Serve warm.
This recipe was originally posted on July 21, 2012.