Spicy Buffalo Corn with Blue Cheese Slather

Lisa Hill, Norwalk, CT 1st Place 2003 Fresh Ways with Supersweet Corn Recipe Contest This recipe is a real winner and balances the spicy kick of the buffalo sauce with the sweet crunch of fresh sweet corn.


  • 4 celery ribs, halved and sliced thinly lengthwise
  • 1/2 fennel bulb (stalks and leaves removed), thinly sliced
  • 6 tablespoons butter
  • 1/4 cup jalapeño hot sauce
  • 1-1/2 tablespoons hot red pepper sauce (e.g., Tabasco)
  • 1-1/2 teaspoons fresh lemon juice
  • 4 ears Sunshine Sweet corn, husked
  • Blue Cheese Slather (recipe follows)


Preheat grill or broiler.  Place celery and fennel in a bowl of ice water to crisp.  To prepare Buffalo Corn Ears:  In a small saucepan, melt butter with hot sauces.  Remove from heat and add lemon juice.  Brush corn with seasoned butter mixture. On a rack, arrange corn; grill or broil until slightly charred, 8 to 10 minutes, turning ears and basting with remaining butter mixture. 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.  Use remaining slather as a dip for the celery and fennel.  Serve with grilled or fried chicken or fish, if desired.

Blue Cheese Slather

In a small bowl, combine ¼ cup crumbled blue cheese (2 ounces), ¼ cup softened cream cheese, 1 tablespoons half and half and ¼ teaspoon celery salt.  Mash with a fork until fairly smooth.

YIELD:  about ½ cup

Number of Servings: 4 portions

Additional Information:
Type: Lunch Diet Type: Vegetarian