Cheese Butter
3 oz margarine or butter, softened
1 1/2 oz shredded sharp cheddar, Swiss, or crumbled blue cheese
3/4 oz finely chopped spring onion
1/2 teaspoon white wine worcestershire sauce
1/4 teaspoon chili powder
1/4 teaspoon pepper

 

Pull down husks from corn without removing ends; pull off silk. Rinse corn; rewrap corn with husks and tie securely with kitchen string. Soak ears in water for 15 minutes.

 

Meanwhile, for cheese butter, in a medium mixing bowl combine softened margarine or butter, cheese, spring onion, Worcestershire sauce, chili powder, and pepper; stir till blended. Cover and set aside. (Or, prepare
ahead and chill; let stand 30 minutes to soften before using.)

 

Remove corn from water; cook on an uncovered barbecue directly over medium-hot coals till kernels are tender, about 25-35 minutes for tender young corn and 40-50 minutes for more mature corn, turning frequently. Remove strings and husks from corn. Serve corn with cheese butter.