Buffalo Grilled Corn

[Photographs: J. Kenji Lopez-Alt]

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Loading text goes here What's This? OK

Buffalo Grilled Corn

About This Recipe

Yield:Serves 8
Active time:30 minutes
Total time:30 minutes
Special equipment:Grill
This recipe appears in: Corn Week: Buffalo Grilled Corn

Ingredients

  • 1/2 cup mayonnaise
  • 1/4 cup Frank's Red Hot hot sauce, plus more for drizzling
  • 1/2 cup finely crumbled blue cheese, plus more for serving
  • 3 tablespoons minced fresh chives
  • 8 ears corn, shucked

Procedures

  1. 1

    Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

  2. 2

    While grill preheats, combine mayonnaise, 1/4 cup hot sauce, blue cheese, and 2 tablespoons chives. Set aside.

  3. 3

    Place corn directly over hot side of fire. If using coal grill, keep uncovered. If using gas, cover when not turning corn. Cook the corn, turning every minute or so until it is well charred on all sides, about 10 minutes total.

  4. 4

    Transfer corn to a large bowl. Coat with sauce using a spoon or a brush. Transfer to a serving platter. Sprinkle with remaining hot sauce, blue cheese, and chives, and serve immediately.

Comments

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: