Preheat the oven to 350 degrees F. Place the peeled garlic cloves in a square of aluminum foil and wrap them up. Before sealing the foil, cover the cloves with the olive oil. Wrap the foil pack tightly. Roast for 45 to 60 minutes, or until the cloves are caramely.

In a large bowl, combine the butter, garlic cloves, mustard, bacon, tarragon salt and pepper. Stir and mash until combined. At this point, you can leave the butter softened so it’s easy for spreading, or you can place it in a square of parchment paper and roll it up tightly, refrigerating it until firm.

To caramelized the shallots, heat a skillet over low heat and add the olive oil. Add the shallots with a pinch of salt and stir. Cook for 8 to 10 minutes, stirring often, until golden and caramely. Since shallots are thinner than onions, they can burn easily so watch closely! Stir in the brown sugar and cook for another 5 minutes.

In a large bowl, combine the butter, shallots, mustard, blue cheese, basil, salt and pepper. Stir and mash until combined. At this point, you can leave the butter softened so it’s easy for spreading, or you can place it in a square of parchment paper and roll it up tightly, refrigerating it until firm.

To grill the corn, rub the ears with the olive oil. Lately, I’ve been grilling my corn without the husks on, tied at the bottom, and without foil, so it takes only a few minutes. Place the ears on the grill and cook until the corn is golden or charred – whichever you prefer – turning the ears as you go. Remove them from the grill and let cool slightly. Serve with the butter and slather it on!