Corn on the Cob with Blue Cheese Dressing
Deborah Dana
Corn cut into pieces and topped with blue cheese dressing.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
  • 140 grams blue cheese, Danish
  • 140 grams curd
  • 125 milligrams Greek yogurt
  • pepper
  • salt, to taste
  • 6 corn
Preparation
40 mins
0 mins
Low
  • Preheat the grill. Crumble the cheese with your fingers and whip it until creamy.
  • Add the cream and continue to whip. Gradually add the Greek yogurt, season with salt and pepper, and cover with plastic wrap in the refrigerator.
  • Remove the husks from the corn cobs if they have any. Cut 6 rectangles of aluminum foil to cover the cobs. Wrap them in aluminum foil.
  • Grill the corn cobs over high heat for 15-20 minutes, turning them frequently.
  • Remove the corn cobs from the aluminum foil and cut them into 3-4 pieces each.
  • Insert sticks into each piece and add the blue cheese sauce to serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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