I had grilled corn with blue cheese butter at a rooftop dinner in Brooklyn where the host handed each person an ear of corn and a bowl of the sauce and said figure it out. Everyone ended up using their hands and nobody cared. This version mixes Greek yoghurt with crumbled blue cheese and chopped fresh basil into a thick paste, then spreads it over hot grilled corn.
Lime juice and crushed red pepper flakes go on last. The lime sharpens every bite against the cheese and yoghurt. The pepper flakes add a slow heat that builds after the second or third ear. Start lighter than you think you want — you can always add more, but you cannot pull it back out.
Tips for Making Grilled Corn with Blue Cheese Sauce
Grill the corn until charred in places
Direct heat, turning occasionally, until the kernels are tender and you see dark spots. About fifteen minutes total.
Leave the husks off for direct char. Some people grill in the husk for steaming, but this recipe wants charred, caramelised kernels.
Mix the sauce while the corn grills
Two tablespoons each of Greek yoghurt and crumbled blue cheese, a quarter cup of chopped fresh basil. Stir into a thick paste.
Spread it on the corn while the corn is still hot. The heat softens the cheese slightly and melts the sauce into the kernels.
Grilled Corn with Basil-Blue Cheese Sauce
Total Time: 25 minutes
Yield: Serves 4
Description
Grilled corn spread with a Greek yogurt, blue cheese, and basil sauce, finished with lime juice and red pepper flakes for a heat that builds as you eat.
Ingredients
Units
- 4 ears of corn
- 2 tablespoons of Greek yogurt
- 2 tablespoons of blue cheese, crumbled
- 1/4 cup of fresh basil, chopped
- 1 tablespoon of lime juice
- 1 teaspoon of crushed red pepper flakes
- Salt to taste
Instructions
- Grill the corn until tender and slightly charred.
- In a bowl, mix Greek yogurt, blue cheese, and chopped basil to form a thick paste.
- Spread the blue cheese and basil butter over the hot grilled corn.
- Finish with a drizzle of lime juice and a sprinkle of crushed red pepper flakes.
- Serve immediately.
Notes
- Prepare the blue cheese and basil sauce ahead of time — it keeps in the fridge for up to a week.
- This sauce is versatile beyond corn: try it on grilled fish or drizzled over peaches and nectarines.
- For a spicier kick, increase the crushed red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 ear of corn
- Calories: 150
- Sugar: 5
- Sodium: 300
- Fat: 7
- Carbohydrates: 20
- Fiber: 2
- Protein: 4
- Cholesterol: 15
Frequently Asked Questions
Can I use a different blue cheese?
Any blue cheese works. Gorgonzola is milder, Roquefort is stronger. The recipe specifies a Danish Blue, which is creamy and moderately strong. Use what you enjoy.
Can I make the sauce ahead?
Yes. It keeps in the fridge for up to a week. Bring it to room temperature before using so it spreads easily. The flavours improve after a day.
Can I use this sauce on other things?
Yes. Grilled fish, roasted sweet potatoes, grilled peaches, or as a dip for raw vegetables. The basil-blue cheese combination is versatile.
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- Ploughman’s Grilled Cheese with Apple Chile Chutney
- Grilled Artichokes and Polenta with Pesto and Blistered Tomatoes
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