Buffalo Grilled Corn is the biggest thing to hit corn since man found out he could put it in a fire. Tangy, saucy, fire roasted corn is topped with funky blue cheese for a whole mouth full of flavor.
I start out using my method for the EASIEST GRILLED CORN EVER. Sweet corn is grilled over indirect heat while still in the husks for that perfect crunch-tender bite. Slicing off the stem end of the corn makes it a breeze to peel…. the cob just slides right out with no silk left behind.
This recipe was done on my charcoal grill, but you can use any grill that allows you to cook indirectly for the first step and then increase the heat for the second step! Once your corn is cooked and cleaned, it’s time to bring the heat. The secret to perfect Buffalo Grilled Corn is the combo of the Buffalo wing sauce and the melted butter. You can’t have corn without butter! Slather that sauce on nice and thick and then get the corn back on the grill over the super high heat. Keep an eye on your corn because it goes from sauced to roasted perfection in just a couple of minutes. If you like it saucy, keep basting the corn with the Buffalo sauce while it grills.
Pull that perfectly charred corn off the grill and onto the cutting board. It’s time to bring the funk! I crumbled up some apple wood smoked blue cheese I found at the cheese counter in my grocery store. That extra smoky flavor added an almost bacon-y vibe to the corn. Epic, I tell ya! Regular blue cheese works too if you can’t find the smoked stuff. If you’re not a blue cheese fan at all, some drizzled ranch dressing is the perfect complement to the spicy sauce! Bring Buffalo Grilled Corn to your next party and watch people start to drool. It’s irresistible!
- 6 ears sweet corn silk ends and loose leaves clipped off
- 1 cup Buffalo wing sauce I like Frank's
- 4 Tablespoons melted butter
- 4 oz blue cheese crumbles smoked, if you can find it
Preheat your grill to 350 degrees F with two zone heat. Place the whole corn in the husk on the indirect side of your grill. Close the lid and cook for 45 minutes, rotating occasionally.
Use a sharp knife to cut the root end off the corn, about 1/2 inch above the bottom end. Constantly squeeze the silk end of the corn and gently work out the cob. Your corn should be silk free! Repeat with the remaining corn.
In a medium bowl, combine the Buffalo sauce and the melted butter. Stir to combine and then brush liberally all over the ears of corn.
Return the sauced corn to the grill, this time on the direct heat side. Grill for 2-3 minutes per side, brushing with additional sauce, as desired.
Once the corn is evenly roasted to your liking, remove to a serving platter and sprinkle with the crumbled blue cheese.