Buffalo Corn On The Cob Recipes
BUFFALO CORN ON THE COB
This recipe delivers a hot wings moment minus the meat: Melt some blue cheese into warm Buffalo sauce and slather it on corn, then sprinkle with even more blue cheese crumbles. There are people in this world who think Buffalo sauce pairs better with ranch dressing than blue cheese, and even some people who detest blue cheese. For them, leave out the blue cheese altogether and drizzle ranch (or our recipe for yogurt ranch sauce) over the Buffalo'd cobs.
Provided by Emily Fleischaker
Categories vegetables, appetizer, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 10 to 12 minutes. (Alternatively, drop corn in a large pot of salted boiling water and cook for 5 to 7 minutes.)
- Meanwhile, make the sauce: In a small saucepan or skillet, melt the butter with the hot sauce over low heat (you can heat the pan right on the grill), and stir to combine. Remove pan from the heat and stir in 2 tablespoons blue cheese. Season to taste with salt and pepper.
- Slather hot corn with buffalo sauce. (This gets messy, so do it on a plate or platter.) Sprinkle with the rest of the blue cheese.
BUFFALO CHICKEN KEBABS WITH CORN ON THE COB
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Soak 8 wooden skewers in water 15 to 20 minutes to prevent them from scorching on the grill. Pull back the corn husks about halfway and remove the silk. Pull the husks back to cover the kernels.
- Preheat a grill to high. Meanwhile, melt the butter with the hot sauce and celery seeds in a small saucepan over medium heat, whisking. Set aside.
- Thread the bell peppers, scallions and chicken, alternating, onto the skewers. Season with salt and pepper.
- Brush the grill grates generously with vegetable oil. Grill the corn and kebabs, turning often, until the corn husks are charred and the chicken is just cooked through, 15 to 20 minutes. Transfer the corn to a platter. Brush the kebabs with some of the spicy butter (add a little at a time to avoid flare-ups). Continue grilling, turning, until the butter is sizzling, 2 more minutes.
- Transfer the kebabs to a platter and brush with a little more spicy butter. Serve the kebabs and corn with the remaining spicy butter.
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- Preheat your grill to medium heat. Rub the oil over the cobs of corn. Grill for 8-10 minutes, turning a few times.
- While the corn is cooking, make the buffalo sauce. Melt the butter then stir in the mayonnaise and hot sauce. When the corn comes off of the grill, brush it with the buffalo sauce then sprinkle with blue cheese and a little parsley.
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- Using 1 Tablespoon of butter, coat each ear of shucked corn with a touch of the butter. Place the ears of corn on the grill and grill over medium heat for 10-12 minutes, turning occasionally with a trusty pair of grilling tongs.
- While the ears of corn on the cob are grilling, you can make the buffalo - blue cheese sauce by heating a small saucepan over medium-low heat and adding the last 3 Tablespoons of butter. Once the butter is melted, add the buffalo hot sauce and 1/2 cup of the blue cheese crumbles and allow the cheese to melt, stirring occasionally.
- Once the corn has cooked sufficiently on the grill, remove using the tongs and brush on a generous amount of the buffalo-blue cheese sauce while the corn is still hot. While the sauce is melting into the corn, sprinkle the corn with the other 2 Tablespoons of blue cheese crumbles and green onion slivers. Serve while still warm.
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- Place the whole corn in the husk on the indirect side of your grill. Close the lid and cook for 45 minutes, rotating occasionally.
- Remove the corn from the grill. Use a sharp knife to cut the root end off the corn, about 1/2 inch above the bottom end. To husk your corn, constantly squeeze the silk end of the corn and gently work out the cob. Your corn should be silk free! Repeat with the remaining corn.
- In a medium bowl, combine the Buffalo sauce and the melted butter. Stir to combine and then brush liberally all over the ears of corn.
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