For another a-maze-ing corn on the cob recipe, try this parmesan corn on the cob or this chili lime corn on the cob that tastes like sunshine.
Cobs of corn: Shucked corn is grilled then becomes a canvas for the buffalo sauce. Cooking oil: To prevent sticking on the grill. Buffalo sauce: The saucy trio of salted butter, mayonnaise, and hot sauce come together to make a spicy, tangy sauce for the corn. Use a hot sauce like Tapatio or Frank’s. Blue cheese: Crumbled blue cheese adds a creamy, tangy contrast to the buffalo sauce. Chopped parsley or chives: Fresh herbs bring a burst of freshness.
Husks: Choose corn with bright green, snug-fitting husks. The husk should cover the full ear. Feel: The husks should feel moist, and the kernels should feel plump and evenly spaced. It should feel heavy, which indicates well-developed and juicy kernels. Silk: Peek between the husk leaves to examine the silk (the thin threads). You’re looking for moist, golden-brown silk. If the silk is dry or darkened, leave it behind. Smell: The corn should have a sweet, fresh corn – if it has a musty or sour smell, it’s not going home!
Round out the meal with some salad sides, like this grilled peach salad, kale salad, or blueberry coleslaw, or a serving of sweet potato wedges. This is a great side dish for Memorial Day weekend!
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal!
