I have the most perfect summer-to-fall transition dish for you today.
Simply put, it’s a combination of two of my favorite things: buffalo sauce and summer creamed corn.
It’s ideal for savoring these last couple weeks of summer corn while simultaneously ushering in the flavors of fall and football. It’s no secret that I am a huge fan of anything buffalo flavored (seriously, just do a keyword search on this blog and you’ll get a toooonn of buffalo recipes. I can’t help myself), and I have the BEST creamed corn recipe already taken care of (no, really. It’s the freaking best). This also isn’t the first time that I’ve combined corn and buffalo flavors.
What can I say? At least I’m consistent?
There’s just something magical about the combination of sweet, succulent FRESH summer corn and spicy, tangy buffalo sauce. And the funny part is there’s no chicken in sight. This is JUST about the flavors of buffalo wings.
Hot sauce, butter, blue cheese, and ranch.
We’re also throwing some bacon and scallions into the mix today because they BELONG in creamed corn. At least they do in my version of creamed corn. And also because they never hurt anything. Ever. And this IS a mash-up recipe, so these things are essential.
Twenty minutes later and you have an amazing skillet full of sweet, savory, spicy, and tangy flavors. This creamed corn goes with everything, too. We ate it alongside some simple grilled chicken, but I think this would be fantastic as a tailgate menu item. I could see it piled high on a plate next to a pulled pork sandwich and some loaded jalapeño poppers.
Give me an icy cold beer and I am IN HEAVEN.
The nice man who runs our favorite local farmstead told me that the corn will only be available for another two weeks in our area, which means that this will be on repeat until the sad day the corn is done. I highly recommend you do the same!
This tangy, spicy take on classic creamed corn is sure to impress your taste buds! It’s a fantastic way to enjoy the last of the summer corn while ushering in the flavors of fall (and football)!
- 6 ears of corn
- 4 slices of bacon, diced
- 2 tablespoons butter
- 1 onion, finely diced
- 2 garlic cloves, minced
- 2 teaspoons sugar (see NOTE)
- ½ cup heavy cream
- ⅓ cup buffalo hot sauce (or add less or more to taste)
- 3 tablespoons ranch dressing
- Salt and pepper, to taste
- 4 scallions, diced
- ½ cup crumbled blue cheese
- Remove the husks and silk from the corn. Cut the kernels off the cobs.
- Meanwhile, crisp the bacon in a large skillet over medium heat. Remove from the skillet to drain on a plate lined with paper towels.
- Pour out all but a tablespoon or so of the bacon drippings. Add the butter and the diced onion to the pan.
- Cook the onions over medium heat until soft and translucent, about 5 minutes. Add the garlic and corn and cook for 5 minutes more. Add the sugar and then season with a pinch each of salt and pepper. You won’t need much salt because both the bacon and the buffalo sauce will have quite a bit.
- Slowly pour in the cream and buffalo sauce and stir to combine. Cook for another 5 minutes, or until the mixture is thickened and creamy.
- Stir in the ranch dressing and remove the pan from the heat. Taste and adjust seasoning as necessary (add more hot sauce, salt, pepper, or even another drizzle of ranch – whatever you prefer!).
- Serve garnished with the reserved bacon, scallions, and blue cheese crumbles.
Depending on the sweetness of your corn, you may not need the sugar at all. For fresh-picked summer corn, it’s probably unnecessary! Taste the mixture and adjust the seasonings to your preferences.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: side dish
Keywords: creamed corn recipe, creamed corn, buffalo sauce, buffalo creamed corn, side dish recipes, quick and easy corn recipes, tailgate recipes, football recipes