COBS WITH BLUE CHEESE
Preheat the barbecue. Crumble the Danish Blue cheese and place in a bowl. Beat with a wooden spoon until creamy. Beat in the curd cheese until thoroughly blended. Gradually beat in the yogurt and season to taste with salt and pepper. Cover with clingfilm and leave to chill in a cool place until required.
Fold back the husks on each sweetcorn cob and remove the silks. Smooth the husks -back into place. Cut out six rectangles of double-thickness foil, each large enough to enclose a sweetcorn cob. Wrap in the foil.
Cook over medium-hot coals for 20-25 minutes, turning frequently. Unwrap, peel back the husks and trim off with a sharp knife. Serve immediately with the blue cheese dressing.