Americans love sweet corn, fresh, shucked, and boiled or grilled, with nothing on it except maybe some butter and salt. But this Bleu Cheese Pecan Corn on the Cob side dish kicks it up several notches.
It takes something that is already very good and turns it into something outstanding in your culinary memory book.
Bleu Cheese Pecan Corn on the Cob Recipe-
- 3-1/2 oz. Gorgonzola dolce bleu cheese (you want this particular bleu cheese, because it is creamy and spreadable)
- 4 tbs. unsalted butter, softened
- 1/4 tsp. Kosher salt
- 1/3 cup finely chopped, unsalted, toasted pecans
- 2 tbsp. thinly sliced fresh chives
- 6 ears fresh sweet corn on the cob, shucked
- In a medium bowl, combine the salt, butter, and Gorgonzola, then add in the chives and pecans. Stir and mix everything together thoroughly.
- Bring a large pot of water to a rolling boil. Plop the cobs in, place a lid on the pot, and take the pot off the burner. Wait 5 minutes, and your corn on the cob will be perfect – tender, but still a little crispy.
- Slather a generous amount of the pecan/bleu cheese-butter all over each ear of corn and serve your Bleu Cheese Pecan Corn on the Cob immediately.
Note: The pecan and blue cheese butter can be refrigerated, covered, for up to 1 week or frozen for up to 3 months. Bring to room temperature before using.