Buffalo Corn with Bacon, Blue Cheese and Spring Onions
Photography Manja Wachsmuth.
This has to be my all-time favourite topping for grilled corn. I use my buffalo sauce recipe that normally gets served with chicken wings and top it with nuggets of blue cheese, crispy bacon and spring onions.
Serves: 6
INGREDIENTS
6 fresh corn cobs, leaves and silks removed
olive oil
Buffalo drizzle
100 grams butter, diced
⅓ cup hot chilli sauce
2 teaspoons Worcestershire sauce
2 tablespoons maple syrup
1 tablespoon lemon juice
To serve
150 grams bacon
100 grams blue cheese
2 spring onions, thinly sliced
METHOD
Corn: Cook the corn in boiling salted water until just tender.
Cut into 2–3 pieces depending on the size of the corn and brush with oil.
Cook on a preheated barbecue until lightly charred in patches.
Buffalo drizzle: Place all the ingredients in a small saucepan and bring to the boil. Simmer gently for 5 minutes to reduce and thicken a little.
To serve: Cook the bacon in a hot sauté pan until golden and crispy. Drain on kitchen towels.
Pile the corn up in a bowl and spoon over half of the buffalo drizzle. Scatter over the bacon, cheese and spring onions,
then the remaining buffalo drizzle. Serve immediately.
Cook's Tip: Use an American style hot sauce or sriracha but not an Asian sweet chilli sauce for this drizzle.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.