6 fresh corn cobs, leaves and silks removed
100 grams butter, diced
⅓ cup hot chilli sauce
2 teaspoons Worcestershire sauce
2 tablespoons maple syrup
1 tablespoon lemon juice
150 grams bacon
100 grams blue cheese
2 spring onions, thinly sliced
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.