Grilled corn with Boursin cheese… sweet, garlicky, and herby!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Side Dish
Cuisine: American
Servings: 4people
Author: Caitlin Charlton
Ingredients
4ears of cornhusks removed
5.2ozBoursin garlic and herb soft cheesedivided
Kosher salt
freshly cracked black pepper
Instructions
Turn on grill, creating a section with indirect heat and a section with direct heat. If you have a charcoal grill, place coals on one side of grill. If you have a gas grill, turn one burner on high and another burner on medium.
Set half the Boursin cheese aside for later. In a small microwave-safe bowl, melt half the Boursin cheese for 30 seconds, until softened. Using a butter-knife, spread Boursin over each ear of corn, covering all sides. Sprinkle each ear with a pinch of salt and pepper all over. Wrap each ear of corn, individually and tightly (use enough foil so that it wraps at least twice around).
Once grill is hot, add foil-wrapped corn. Grill on indirect heat for 15 minutes, rotating every few minutes.
Heat the other half of Boursin in a microwave-safe dish for 30 seconds, or until softened.
Carefully remove the corn from the foil. Grill on direct heat rotating frequently for about 5 minutes to get corn to your desired amount of caramelization. 2 minutes before you are done, brush each ear of corn all over with the softened Boursin cheese. Corn is ready to eat when it has several golden brown spots on it and Boursin is beginning to melt.
Notes
You can wrap the corn in foil up to a day in advance and refrigerate it. Wait to cook and grill until right before serving.
If you find your corn browning too quickly when it is unwrapped, scoot back over to indirect heat.