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.
About the Recipe
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.
Tip: For other yummy flavored compound butter recipes, check out this post!
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats
Grilled Corn With Spicy Buffalo Butter
Grilled summer corn gets a kick in the tastebuds with a slathering of yummy buffalo sauce and blue cheese-spiked compound butter in this easy recipe that makes for a great summer side.
Servings 8 servings
Ingredients
- For the Spicy Buffalo Butter
- ½ cup butter , (1 stick), at room temperature
- 2 ounces blue cheese , crumbled
- 1 tablespoon Frank's Red Hot Sauce or other vinegar based hot sauce
- 1 tablespoon chives , chopped
- For the Grilled Corn
- 8 ears corn , husks and silk removed
Instructions
- To Make the Spicy Buffalo Butter
- Mix the ingredients in a small bowl until well combined. Lay out a large piece of plastic wrap on a clean counter. Spoon the butter mixture onto the bottom third of plastic wrap, then roll into a log. Refrigerate for one hour, or until firm.
- To Make the Grilled Corn
- To grill corn, simply place it on a hot grill. You can keep the corn in its husks to steam it or place the cobs directly on the grill for more char. Close the grill, checking and turning with tongs, every five minutes or so, for around 15-20 minutes.
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Corn is just something i can’t live without – it is tasty, it is versatile and oh so healthy! Good to have this recipe in my toolbox! Now i just have to wait for our next BBQ!
How have I never once thought of compound flavored butter before??? This is brilliant! I mean, sure, there’s the garlic butter with parm that you mix up HOT, but cold mixing and saving for later? Genius!
I know, right! It’s so good on so many other things like pasta, potatoes, veggies and a whole lot more. Thanks for trying.
I’m a big fan of your blog, i like the information on the blog,it’s very helpful to me.
Thanks for that!
Great Post!
Thanks for sharing this information.
it’s very helpful to me.
Can’t get my mind out of it. Pretty color over there.
I love corn already, but I would even more with that butter!!!
I’m with Jeff – corn is a “must” in any summer menu. You’ve just put it over the top (in a really good way) with this spicy buffalo butter. Wow!
I couldn’t agree more with your husband. I completely did the happy dance when Cucumbers appeared at our market last weekend … finally. FINALLY. I was elated. I’m still waiting on corn and watermelon – although I did purchase one a few weeks ago out of Oregon that was scrumptious!
That butter, Heidi. Delicious! Can’t wait to give this ago and employ your tips (although a grill pan will have to do!). Thank you for this!
That butter is genius!! So much love for that butter! :)
Love that spicy buffalo butter, what a great recipe!
love your recipes and your pictures are awesome too! You are very talented. Thank you for sharing!
LOVE the spicy buffalo butter!!
I love herbed butter on corn. So summery and fresh!
Mmmmm this makes me miss California and getting street corn. ALSO loved ones + annoying sounds = a big old NOPE. But I kind of understand for cucumber. <3 cucumber <3
Watermelon, cucumbers, and corn? Your husband knows what’s up. And this corn is stunning!
Yes to all of the above. We are on a major cucumber kick right now..I wish cucumbers always tasted this delicious.
It looks so great. Was it delicious?