Buffalo Corn on the Cob

By Emily Fleischaker

Buffalo Corn on the Cob
Ryan Liebe for The New York Times
Total Time
15 minutes
Rating
4(69)
Notes
Read community notes

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.

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Ingredients

Yield:4 servings
  • 4ears fresh corn, shucked
  • 2tablespoons unsalted butter
  • 2tablespoons Buffalo-style hot sauce
  • ½cup crumbled blue cheese
  • Kosher salt and black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

200 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 7 grams protein; 396 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.)

  2. Step 2

    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.

  3. Step 3

    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.

Ratings

4 out of 5
69 user ratings
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Cooking Notes

Susan Josephs

I slather the corn with the buffalo hot sauce/butter and put the corn in aluminum foil and grill it w the sauce on it. I remove the foil from the corn ears and place them on corn dishes (my mother-in-law’s old ones). I add the blue cheese before serving.

JillyfromPhilly

We shaved the corn off the cob and turned it into a corn salad. We didn't add the butter because the bleu cheese provided the creaminess, but would recommend adding scallions!

Rik

I often put the corn cobs in the microwave. Wash them, let them stay wet, rap in plastic foil. 3 minutes a piece, 750 Watts. Better than cooked in water! Crisp and tasteful.

Susan Josephs

I slather the corn with the buffalo hot sauce/butter and put the corn in aluminum foil and grill it w the sauce on it. I remove the foil from the corn ears and place them on corn dishes (my mother-in-law’s old ones). I add the blue cheese before serving.

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