Buffalo Corn Ears

May 24th, 2017
Ingredients
  • 4 celery ribs, halved and sliced thinly lengthwise
  • 1/2 fennel bulb (stalks and leaves removed), thinly sliced
  • 6 tablespoons butter
  • 1/4 cup jalapeño hot sauce
  • 1-1/2 tablespoons hot red pepper sauce (e.g., Tabasco)
  • 1-1/2 teaspoons fresh lemon juice
  • 4 ears fresh supersweet corn, husked
  • Blue Cheese Slather (recipe follows)
Instructions
  1. Preheat grill or broiler. Place celery and fennel in a bowl of ice water to crisp.
  2. To prepare Buffalo Corn Ears: In a small saucepan, melt butter with hot sauces. Remove from heat and add lemon juice. Brush corn with seasoned butter mixtures. On a rack, arrange corn; grill until slightly charred, 8 to 10 minutes, turning ears and basting with remaining butter mixture.
  3. To Serve: Drain celery and fennel. On 4 dinner plates place celery, fennel and Buffalo Corn Ears, Dividing equally. Top Corn with Blue Cheese.
  4. Slather: Use remaining slather as a dip for the celery and fennel. Serve with grilled Mahi-Mahi.
Blue Cheese Slather: In a small bowl, combine ¼ cup crumbled blue cheese (2 ounces), ¼ cup softened cream cheese, 1 tablespoon half and half and ¼ teaspoon celery salt. Mash with a fork until fairly smooth. Makes about ½ cup.