Fresh, golden ears of corn are coming into your farmer's markets, supermarkets and gardens in droves right about now. And they taste so deliciously sweet that you've probably been tempted to devour them raw a time or two. Well, hold off on the corn feast until after you try our Buffalo Corn, a recipe concocted by recipe guru, Nancy Loseke. It's a quick recipe (perfect for tailgating) that harnesses all of those finger-licking "buffalo" flavors with a hot sauce-butter, a sprinkle of celery salt and a generous heaping of blue cheese.
PREP TIME: 15 minutes
COOK TIME: 15 to 20 minutes
RECOMMENDED PELLETS: Any
8 ears exquisitely fresh sweet corn
1/2 cup (1 stick) butter
1/2 cup hot sauce, preferably Frank’s RedHot® or Crystal brand
1 cup finely crumbled blue cheese, such as Maytag
Tailgating tips: Transport fresh corn in a sturdy paper grocery bag, or re-cut the stem ends of each ear with a sharp knife and stand upright in a clean bucket with an inch or so of cool water in the bottom. Pack the bucket someplace where it won’t tip over, of course. To pack: A saucepan or other heat-proof container to warm the sauce; butcher’s string; a pastry brush for applying the sauce to the corn.
Shuck the corn by peeling the husks down, leaving them attached at the stem ends. Remove the silk with a damp terry cloth towel or vegetable brush. Gather the husks together at the bottom of each ear and tie off with a piece of butcher’s string or a piece of pale green corn husk. (The husk forms a convenient handle and makes for a nice presentation, but if you don’t want to bother, just remove the entire husk when you shuck the corn.)
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.
While the grill heats, place the butter and the hot sauce in a small oven-proof saucepan and put on the grill grate until the butter is melted. Whisk to combine. Set aside and keep warm.
Arrange the corn on the grill grate and roast, turning as needed with tongs, until the corn is lightly browned in patches, 3 to 5 minutes per side.
Transfer the corn to a disposable foil pan, rimmed baking sheet, or platter. Working over the pan, brush the corn on all sides with the butter-hot sauce mixture.
Sprinkle lightly with celery salt, then with the crumbled cheese. Serve immediately.