Easy grilled summer corn gets a kick in the tastebuds with a slathering of yummy buffalo sauce and blue cheese-spiked compound butter. 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.
Acerca de la receta
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. Consejo : For other yummy flavored compound butter recipes, check out this post! Si haces esta receta, ¡házmelo saber! Deja una calificación ⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️ en esta receta abajo y deja un comentario, toma una foto y tag me on Instagram
- Para el maíz asado
- 1/2 taza de mantequilla (, (1 barrita), a temperatura ambiente)
- Para la mantequilla de búfalo picante
- 1 cucharada de salsa picante Frank's Red Hot Sauce u otra salsa picante a base de vinagre
- 8 mazorcas de maíz (sin hojas ni seda)
- 2 onzas de queso azul (, desmenuzado)
- 1 cucharada de cebollino (, picado )
- Para hacer la mantequilla de búfalo picante
- Mezcle los ingredientes en un bol pequeño hasta que estén bien combinados. Extienda un trozo grande de film transparente sobre una encimera limpia. Vierta la mezcla de mantequilla en el tercio inferior del envoltorio de plástico y, a continuación, forme un tronco. Refrigere durante una hora o hasta que esté firme.
- Para preparar el maíz a la parrilla
- Para asar maíz, simplemente colóquelo en una parrilla caliente. Puede dejar las mazorcas con sus hojas para cocerlas al vapor o colocarlas directamente sobre la parrilla para que queden más tostadas. Cierra la parrilla, comprobando y dando la vuelta con unas pinzas, cada cinco minutos aproximadamente, durante unos 15-20 minutos.