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–+ servings

Cast Iron Smoky Buffalo Blue Cheese Sweet Corn

Eric J. Taubert
Craving a summer side dish so good it should come with a warning label? Look no further! This Cast Iron Smoky Buffalo Blue Cheese Sweet Corn takes fresh summer maize to a whole new level!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 4

Ingredients
  

For the Smoky Buffalo Sauce

  • 1/4 Cup Unsalted Butter
  • 1/3 Cup Franks Red Hot Sauce
  • 2 1/2 TSP Apple Cider Vinegar
  • 1/4 TSP Worcestershire Sauce
  • 1/4 TSP Chili Powder
  • 1/4 TSP Smoked Paprika
  • 1/8 TSP Stubb's Liquid Smoke (Mesquite or Hickory)

For The Cast Iron Corn

  • 6 Ears Sweet Corn (Kernels Removed From Cob)
  • 2 TBSP Unsalted Butter
  • 2 Stalks Celery (Cut In Cross-Wise Slices)
  • 2 TBSP Parsley (Chopped)
  • 2 OZ Blue Cheese (Crumbles)
  • 1 Lime (Cut Into Wedges)
  • Thai Chili Powder (optional - to taste)

Instructions
 

Make the Smoky Buffalo Sauce

  • Heat a small sauce pan over low heat and melt the butter.
    1/4 Cup Unsalted Butter
  • Whisk in Frank's Red Hot Sauce.
    1/3 Cup Franks Red Hot Sauce
  • Whisk in all remaining ingredients.
    2 1/2 TSP Apple Cider Vinegar, 1/4 TSP Worcestershire Sauce, 1/4 TSP Chili Powder, 1/4 TSP Smoked Paprika, 1/8 TSP Stubb's Liquid Smoke
  • Simmer for 5 minutes, allowing flavors to meld, whisking occasionally.
  • Remove from heat and set aside.

Make the Cast Iron Sweet Corn

  • Shuck the corn and slice the kernels off the cob. Put the kernels in a bowl for easy access. Slice the Celery, chop the parsley, and place those aside. Slice lime into wedges and place aside.
    6 Ears Sweet Corn, 2 Stalks Celery, 2 TBSP Parsley, 1 Lime
  • Heat a cast iron skillet over medium heat and melt the butter.
    2 TBSP Unsalted Butter
  • Add the corn kernels to the skillet (which should be hot enough so you can hear them sizzle) then flatten them into a single and equally dispersed layer. Let the corn cook, without stirring it for 4 to 5 minutes (so the corn kernels begin to lightly carmelize). Then stir the corn once and let it cook for an additional 2 to 4 minutes.
  • Squeeze fresh lime juice over the corn, give it one more quick stir, and then remove the skillet from the heat.
  • Pour half of the prepared smoky buffalo sauce into the skillet with the corn and stir to evenly coat.
  • Sprinkle the crumbled blue cheese, sliced celery, and chopped parsley over the top of the corn in the skillet.
    2 OZ Blue Cheese
  • Serve directly from the cast iron skillet.
  • Sprinkle individual servings with Thai chili powder (optional - to taste), douse with some of the remaining smoky buffalo sauce (optional - to taste), and garnish with a lime wedge. Enjoy!
    Thai Chili Powder

Video

Nutrition (per serving)

Calories: 331kcalCarbohydrates: 29gProtein: 8gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 56mgSodium: 740mgPotassium: 526mgFiber: 4gSugar: 9gVitamin A: 1.295IUVitamin C: 32mgCalcium: 102mgIron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Keyword blue cheese, buffalo sauce, cast iron, corn, smoky, spicy
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