Blue Cheese Garlic Sweet Corn Food

GRILLED CORN AND TOMATO-SWEET ONION SALAD WITH FRESH BASIL DRESSING AND CRUMBLED BLUE CHEESE

Steps:

• Combine the vinegar, basil, sugar, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and oil in a blender and blend until smooth. Can be made 2 hours in advance and refrigerated. Bring to room temperature before using.
• Combine the corn kernels, onion and tomato in a large bowl. Add the dressing and toss to coat, season with salt and pepper. Let sit at room temperature 30 minutes before serving. Top with crumbled blue cheese and garnish with basil sprigs just before serving. Salad can be made 1 day in advance and served cold or at room temperature.

GARLIC BLUE CHEESE BUTTER

Steps:

• Crush garlic, using garlic press, into microwave safe bowl. Add onion powder pepper and 2 tbsp butter; microwave on High 30 secs until butter melts.
• Stir and microwave 2 more mins stirring once. Let sit to cool completely (about 5 mins.).
• Cut remaining butter into small pieces and add to garlic mixture with blue cheese and thyme. Mix until well blended. Chill until ready to serve.

GARLIC BLUE CHEESE DIP

Steps:

• In a blender, combine the milk, cream cheese, blue cheese and garlic; cover and process until blended. Serve with crackers.

BACON BLUE CHEESE CORN SALAD

Steps:

• Remove corn from cobs.
• In a large mixing bowl, combine corn, tomatoes, bacon, blue cheese, and green onions.
• Combine remaining ingredients and whisk well; pour over corn mixture.

BUFFALO GRILLED CORN WITH BLUE CHEESE

Steps:

• Preheat your grill to Medium heat (350 degrees F) for two-zone cooking.
• Place the whole corn in the husk on the indirect side of your grill. Close the lid and cook for 45 minutes, rotating occasionally.
• Remove the corn from the grill. Use a sharp knife to cut the root end off the corn, about 1/2 inch above the bottom end. To husk your corn, constantly squeeze the silk end of the corn and gently work out the cob. Your corn should be silk free! Repeat with the remaining corn.
• In a medium bowl, combine the Buffalo sauce and the melted butter. Stir to combine and then brush liberally all over the ears of corn.
• Return the sauced corn to the grill, this time on the direct heat side. Grill for 2-3 minutes per side, brushing with additional sauce, as desired.
• Once the corn is evenly roasted to your liking, remove to a serving platter and sprinkle with the crumbled blue cheese.

GRILLED CORN WITH GARLIC MAYO & GRATED CHEESE

Steps:

• Boil the corn cobs for 5 mins. Leave in the water until you're ready to grill them. Mix the garlic and mayonnaise in a small bowl. Just before barbecuing, remove the cobs from the pan, pat dry and rub the mayonnaise into each one.
• Season the cobs and grill them until marks appear, about 5 mins. Remove and scatter over the Parmesan and coriander. Squeeze lime over to serve.

GARLIC CREAM CHEESE CORN

Steps:

• Preheat oven to 350 degrees.
• Mix all ingredients together in small mixing bowl.
• Pour into a greased 3 cup baking dish
• Bake uncovered for 20-25 minutes until bubbling around edges.
• Serve hot!

BLUE CHEESE GARLIC POTATOES

Steps:

• Wash and poke a few small holes in the skin of the potatoes. Cook in the microwave for 5 minutes. Flip potatoes and microwave for an additional five minutes. When done, remove potatoes from microwave and allow to sit for 3-5 minutes.
• When cool enough to handle, cut potatoes in large chunks; set aside.
• In a large skillet, melt butter and add minced garlic. Sauté briefly, then add the potatoes, covering the bottom of the skillet evenly.
• Add salt & pepper, reduce heat to medium and brown potatoes. Flip potatoes gently with a spatula or turner to prevent them from breaking down.
• Once potatoes are browned, top with blue cheese crumbles. Gently stir to coat potatoes, then remove skillet from heat, cover and allow cheese to melt. Sprinkle top of potatoes with parsley flakes. Serve immediately.

BLUE CHEESE GARLIC SWEET CORN

Steps:

• Melt butter with olive oil in a large skillet over medium-high heat; cook and stir the garlic briefly in the butter mixture, about 1 minute. Stir corn into butter and oil to coat; cook and stir until warmed, about 3 minutes. Pour milk into the skillet; bring to a simmer. Place a cover on the skillet, reduce heat to low, and cook at a simmer until hot, about 10 minutes.
• Remove the cover from the skillet and continue cooking until the liquid is mostly evaporated, 5 to 10 minutes. Add blue cheese; cook and stir until the cheese melts, 1 to 2 minutes.

BLUE CHEESE GARLIC SWEET CORN

Steps:

• Melt butter with olive oil in a large skillet over medium-high heat; cook and stir the garlic briefly in the butter mixture, about 1 minute. Stir corn into butter and oil to coat; cook and stir until warmed, about 3 minutes. Pour milk into the skillet; bring to a simmer. Place a cover on the skillet, reduce heat to low, and cook at a simmer until hot, about 10 minutes.
• Remove the cover from the skillet and continue cooking until the liquid is mostly evaporated, 5 to 10 minutes. Add blue cheese; cook and stir until the cheese melts, 1 to 2 minutes.