Grilled Corn with Gorgonzola Cheese and Basil
A definite crowd pleaser.
Grilled corn looks so pretty as a side dish.
When grilled, corn on the cob tastes slightly smoky which works nicely with toppings for layer upon layer of delicious flavor.
In this recipe, barbecued corn is covered in butter and crumbled gorgonzola cheese, then topped with thin slices of fresh basil.
Gorgonzola cheese is actually a blue cheese that tends to be more on the crumbly side and a bit more salty.
The saltiness from the cheese tastes so good with the corn.
In this recipe, white, yellow, or bi-colored corn on the cob can be used.
TIPs on How to Pick a Good Ear of Corn
Corn on the Cob that is Already Shucked:
Sometimes the only corn available at the grocery store 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 with 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
- kernels that are dried out (dimpled or slightly dented)
- kernels that are mushy
The corn may be old and could be chewy and flavorless.
Corn on the Cob with the Husk on it:
When the corn is still in the husk, it’s best not to peel the husk back to look at the corn because this may affect the freshness, and cause the kernels to dry out.
Instead of peeling the husk back, check out the outside of the cob (husk, stem and tassel), and feel the kernels through the husk to check for freshness.
- a nice bright green husk that is tight to the cob and is slightly damp (well hydrated)
- a stem at the bottom where the corn on the cob was removed from the stalk in the field, that is a light color
- a tassel (corn silks coming out of the top of the husk) that is light brown or gold and is slightly sticky to the touch
Try to avoid:
- husks with mildew on the outside
- dried out husks
- husks that are turning yellow
- husks that are loose and falling off
- husks with brown holes on them (it may indicate there are insects)
- a stem at the bottom of the ear of corn that is brown
- a tassel that smells like mildew
- a tassel that is dry, dark brown or soggy
Also, gently squeeze the ear of corn to feel the kernels through the husk feeling for kernels that are:
- plump, firm and plentiful
Try to avoid ears of corn with:
- missing kernels
- soft spots or soft kernels
TIP – if the pile of corn on the cob in the grocery store has been picked over or there isn’t much left in stock, ask a store employee if they have anymore corn in the back that they can bring out. If they do it’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…
A printable recipe with the measurements and instructions is located at the bottom of this post.
Here’s how to make it.
Preheat the barbecue grill on medium heat.
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.
Thank you so much for stopping by CCC!
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- 3 ears corn (yellow or white corn) husks and silk removed
- 2 tablespoons butter 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 orginally posted on July 21, 2012.