Grilled Mexican-style street corn takes on a tangy game-day flavor with the addition of Frank’s RedHot, the key ingredient in Buffalo sauce.
1/4 cup Frank’s RedHot Original Cayenne Pepper Sauce, plus more for drizzling
1/2 cup finely crumbled blue cheese, plus more for serving
3 tablespoons minced fresh chives, divided use
8 ears corn, shucked
Instructions: Heat a gas or charcoal grill to a high heat and allow the grates to heat for at least 10 minutes.
While grill heats, combine the mayonnaise, 1/4 cup Frank’s RedHot, blue cheese and 2 tablespoons of the chives. Set aside.
Place the corn directly over the hottest part of the grill. If using a charcoal grill, leave the corn uncovered. If using gas, close the lid when not turning the corn. Cook the corn, turning every minute or so until it is well charred on all sides, about 10 minutes total.
Transfer the corn to a large bowl. Coat with sauce using a spoon or a brush. Transfer to a serving platter. Sprinkle with the remaining hot sauce, blue cheese and chives, and serve immediately.
Makes 8 servings
Adapted from seriouseats.com
February 04, 2021 at 01:15AM
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