Grilled Corn with Basil-Blue Cheese Sauce

Mixed into a paste, it’s spread generously over hot corn straight from the grill

A Brooklyn rooftop gathering turned into a hands-on feast when guests were served grilled corn with a creamy blue cheese and basil sauce, encouraged to eat however they liked. The informal setup led to laughter and messy fingers as everyone dug in without utensils, creating a relaxed, communal atmosphere. The dish combines Greek yogurt, crumbled blue cheese, and freshly chopped basil into a thick, tangy spread that clings to warm grilled corn. Inspired by a casual dinner where the host simply handed out corn and sauce with no instructions, the recipe emphasizes ease and sharing over formality. How the Sauce Comes Together The sauce starts with Greek yogurt as a base, providing creaminess and a slight tang. Crumbled blue cheese is folded in for depth and sharpness, while fresh basil adds a bright, herbal note.

Mixed into a paste, it’s spread generously over hot corn straight from the grill, allowing the heat to slightly soften the cheese and release the basil’s aroma. Why Eat With Your Hands? At that Brooklyn rooftop meal, the host’s deliberate lack of utensils sparked curiosity and playfulness. Guests naturally reached for the corn with their fingers, finding joy in the tactile experience. The absence of rules made the meal feel personal and unpretentious, turning a simple side dish into a memorable moment of connection. Frequently Asked Questions Can I make the sauce ahead of time? Yes, the basil-blue cheese sauce can be prepared up to a day in advance and stored in the refrigerator. Bring it to room temperature before spreading on grilled corn for best texture and flavor. Is Greek yogurt necessary, or can I use something else?

Greek yogurt works well for its thickness and tang, but plain yogurt or even sour cream can be substituted if needed, though the texture may vary slightly. What type of blue cheese is best? A crumbly, aged blue cheese like Roquefort or Gorgonzola offers strong flavor without being overly moist, helping the sauce hold together when mixed with yogurt and basil.