Grilled Corn on the Cob with Garlic Whip, Dill and Feta Cheese

• 8 ears corn on the cob, silks removed, husks intact, soaked in water for 10 minutes
• 1 head garlic, cloves separated and peeled
• 1/4 cup fresh lemon juice
• 1 tablespoon kosher salt
• 1/2 cup canola oil
• 1/2 cup pure olive oil (not extra-virgin)
• 12 ounces Greek feta, drained, patted dry and finely crumbled
• 1/4 cup finely chopped fresh dill

1. Heat a grill to medium.
2. Remove the corn from the soaking water, shake it dry a few times and place on the grill.
3. Grill, covered, until the kernels are tender, turning a few times, 20 to 30 minutes.
4. Meanwhile, combine the garlic, lemon juice and salt in a blender and blend until smooth (add a splash of water if necessary).
5. With the motor running, slowly add the canola oil and the olive oil.
6. Blend until the mixture is emulsified and thickened; then continue blending until a thick, buttery consistency is reached.
7. Remove the corn from the grill; pull back the husks, brush with the garlic whip, and sprinkle with feta and dill.
8. Serve immediately.

corn, garlic, lemon juice, kosher salt, canola oil, olive oil, feta, fresh dill

Taken from www.foodnetwork.com/recipes/bobby-flay/grilled-corn-on-the-cob-with-garlic-whip-dill-and-feta-cheese.html (may not work)