So, today’s recipe is a hybrid. Of so many things. On so many levels.
It’s no secret by now that I love my summer corn. I buy it by the dozen from our local farm weekly, and we always go through it all. I also talk about it on this blog incessantly. So bear with me while I get into it once more.
Lately, I’ve been buying an extra dozen (!) and cutting the kernels off the cobs and immediately freezing them for fall/winter use. Because this soup needs to happen soon. Oh, and fresh creamed corn in December is dreamy. Trust me. I have about four gallon-sized freezer bags full of corn in my chest freezer right now. I hope to add another bag or two before the peak corn season ends!
So why, you may be asking yourself, are we calling this a hybrid recipe?
Well. I’m taking simple corn on the cob and doing a few wacky things to it. Namely, I’m grilling it and slathering it in buffalo wing-butter sauce and dousing it with loads of crumbly blue cheese and fresh herbs.
This, my friends, is transitional corn. It’s taking us into the football season (aka, in my world, buffalo chicken everything season). It’s adding a classic fall twist to an otherwise quintessential summer side dish.
And it’s amazing. In every way.
Not only is grilled corn on the cob one of the simplest pleasures on earth (it takes mere minutes), but it is packed with flavor. Just look at how crispy and smoky it gets! It is a very simple way to add a ton of interesting flavor to your corn.
I do one small trick before putting the corn husking the corn for the grill: I steam it in the microwave for a minute or two! It makes all the difference in the world when it comes to husking the corn – the silk just falls right off! It’s a trick my mom taught me, and I use it almost every time I make corn. It doesn’t really COOK the corn, but it tenderizes it just the littlest bit and helps to steam off those pesky outer layers. It saves me so much time!
After the corn is husked, I brush it with oil and place it directly on the hot grill. The butter-hot sauce mixture happens in a small pan right alongside the corn. You want to make sure that you are brushing the corn liberally with the buffalo sauce throughout the cooking process. Also! Don’t leave the corn unattended for too long. It goes from delightfully charred to inedibly burnt in minutes!
Once the corn is tender and charred in spots, I take it off, brush it again with the buffalo sauce (because why the heck not?) and drizzle it with ranch and blue cheese dressings, blue cheese crumbles, and lots of fresh herbs.
This simple will change your world. I know it changed mine!
- Canola oil, for brushing on the corn
- 6 ears of corn, husks removed
- Salt and pepper
- 6 tablespoons unsalted butter
- ⅓ cup buffalo hot sauce, plus more for serving
- ¼ cup ranch or blue cheese dressing
- ⅓ cup crumbled blue or feta cheese
- Fresh herbs, such as parsley or cilantro, for serving
- Preheat the grill to high.
- Place your unhusked ears of corn on a microwave-safe plate and microwave for about 30-45 seconds. Leave the corn in the microwave for another minute or two. Not only will this steam it (which makes husking it SO EASY), but it cools it down so you can safely touch it.
- Clean your corn and brush liberally with canola oil. Season with salt and pepper.
- Meanwhile, place a saucepan on the grill grates and add the butter and hot sauce. Heat until the butter is melted and the mixture starts to bubble (be careful when handling the pot – it will be very hot).
- Place the corn directly on the grates of the grill. Cook, turning frequently, until the corn is charred in spots and cooked through, about 10 minutes total. Brush the corn with the butter-hot sauce mixture a few times during the cooking time.
- Remove the corn from the grill and place it on a serving platter. Brush it liberally with the butter-hot sauce mixture and drizzle with ranch or blue cheese dressing.
- Sprinkle the cheese and chopped fresh herbs over the corn and serve immediately.