- 5 tablespoons butter
- 1 tablespoon garlic, grated
- 1/3 cup Frank’s Red Hot Sauce
- 1/2 cup blue cheese crumbles
- 1/2 cup cooked bacon, chopped finely
- 1/4 cup finely chopped celery (reserve celery leaves)
- 1 lime, cut into wedges
Grill the corn until charred all over.
In a sauté pan, melt butter and garlic together.
In a bowl, mix together hot sauce and melted garlic butter. Slather the corn with the buffalo mixture then top with blue cheese, bacon and celery. Serve with lime alongside.