Buffalo Corn Ears

Buffalo Corn Ears

Courtesy of Fresh Supersweet Corn 4 Servings • 15 Min. Prep Time • 15 Min. Cook Time • Grilled chicken or fish


4 stalks celery, sliced thinly lengthwise
1/2 bulb fennel (stalks and leaves removed), thinly sliced
6 Tbsp. butter
1/4 c. jalapeno hot sauce
1 1/2 Tbsp. hot red pepper sauce (such as Tabasco)
1 1/2 tsp. fresh lemon juice
4 ears fresh Supersweet corn

Blue Cheese Slather:
1/4 c. Bleu cheese crumbles
1/4 c. cream cheese, softened
1 Tbsp. half & half
1/4 tsp. celery salt


1. Preheat grill or broiler. Place celery and fennel in a bowl of ice water to crisp.

2. In a small saucepan, melt butter with hot sauces. Remove from heat and add lemon juice. Brush corn with seasoned butter mixture.

3. On a rack, arrange corn; grill or broil until slightly charred, 8 to 10 min, turning ears and basting with remaining butter mixture.

4. To serve: Drain celery and fennel. On 4 dinner plates place celery, fennel and Buffalo Corn Ears, dividing equally. Top corn with Blue Cheese Slather (recipe follows). Use remaining Slather as a dip for the celery and fennel. Serve with grilled or fried chicken or fish, if desired.

Blue Cheese Slather:

1. In a small bowl, combine blue cheese, cream cheese, half and half and celery salt. Mash with a fork until fairly smooth. Yields about 1/2 cup.

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