Easy grilled summer corn gets a kick in the tastebuds with a slathering of yummy buffalo sauce and blue cheese-spiked compound butter. My husband has three fetishes when it comes to eating seasonally come summer. First, watermelon. Seedless please. Second, cucumbers. Even though he’s allergic to them he still puts us through listening to him clear his throat for minutes at a time because he can’t stop eating them. Lovely. And third, corn. Corn, corn, corn. Virtually every menu we’ve grilled up this summer has been peppered with the addition of grilled corn. Corn with burgers. Corn with ribs. Corn with chicken. And yes, even corn with (and on) pizza. While we’ve certainly been known to toss the cobs into the big stock pot to cook for a mere minute or three, our most favorite way to enjoy it is cooking it alongside whatever else is on the grill to make it, “charred corn for the win!” However, corn would be nothing without butter. And this blue cheese buffalo compound butter is all about the slather. Off your chin. Like this butter is guaranteed to be.
À propos de la recette
I’ve made grilled corn all sorts of ways. I’ve grilled it in the husk. I’ve grilled it without. I’ve soaked the cobs in water. I’ve even tried smoking them. There are a few simple guidelines to create tasty grilled corn without taking all day. I like to remove the husks and silk from the corn before grilling. A) It’s a whole lot easier to shuck and peel the silk when they’re cold resulting in a less-mess is best way of cooking. Sometimes I’ll peel most of the husks off but leave a few for presentation, simply pulling them all the way back from the husk, creating a natural handle. One of my standard rules was always to soak my husks in water before grilling. The theory being they retain the moisture and stay plump. But in the interest of time these days, I rarely take that step any more. Instead, I’ll toss them right on the grill on high heat, rotating the cobs every few minutes to keep the char even. Flavored compound butters are something I like to keep on hand and while it would be easy to just put in a bowl and serve from there, I like rolling them into logs and cutting into slices to slather on to just about everything for added flavor. I use unsalted butter to control the salt flavor and add in blue cheese, scallions, hot sauce and just a pinch of salt. So simple and incredibly good, especially with a few extra chopped scallions on top. Serve with a side of dental floss and tooth picks. Conseil : For other yummy flavored compound butter recipes, check out this post! Si vous réalisez cette recette, n’hésitez pas à me le faire savoir ! Laissez une note ⭐️⭐️⭐️⭐️⭐️ pour cette recette ci-dessous et laissez un commentaire, prenez une photo et tag me on Instagram
Ingrédients
- 1 cuillère à soupe de Frank's Red Hot Sauce ou autre sauce piquante à base de vinaigre
- Pour le maïs grillé
- 8 épis de maïs (débarrassés de leurs enveloppes et de leur soie)
- 2 onces de fromage bleu (émietté)
- 1 cuillère à soupe de ciboulette (hachée)
- Pour le beurre de buffle épicé
- 1/2 tasse de beurre (, (1 bâton), à température ambiante)
Instructions
- Pour préparer le beurre de buffle épicé
- Mélanger les ingrédients dans un petit bol jusqu'à ce qu'ils soient bien combinés. Étendre un grand morceau de film plastique sur un plan de travail propre. Déposer le mélange de beurre à la cuillère sur le tiers inférieur de la pellicule plastique, puis rouler en bûche. Réfrigérer pendant une heure ou jusqu'à ce que la pâte soit ferme.
- Pour préparer le maïs grillé
- Pour griller le maïs, il suffit de le placer sur un gril chaud. Vous pouvez conserver les épis dans leur enveloppe pour les cuire à la vapeur ou les placer directement sur le gril pour qu'ils soient plus dorés. Fermez le gril, vérifiez et retournez avec des pinces toutes les cinq minutes environ, pendant 15 à 20 minutes.