Best Buffalo Corn On The Cob Recipes

Corn on the Cob image

Provided by Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 4

Steps:

Boil water. Do not shuck corn. Add corn to the water and cook for 10 minutes. Strain water. Shuck corn. Serve with butter and salt, to taste.

Buffalo Chicken Kebabs With Corn On The Cob image

Provided by Food Network Kitchen

Categories main-dish

Time 50m

Yield 8 servings

Number Of Ingredients 9

8 ears of corn (husks on)
1 1/2 sticks (12 tablespoons) unsalted butter
3/4 cup hot sauce (such as Frank's Red Hot)
1 teaspoon celery seeds
2 large bell peppers (red, yellow and/or orange), cut into 2-inch pieces
1 bunch scallions (white and light green parts only), cut into 2-inch pieces
3 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
Kosher salt and freshly ground pepper
Vegetable oil, for the grill

Steps:

Soak 8 wooden skewers in water 15 to 20 minutes to prevent them from scorching on the grill. Pull back the corn husks about halfway and remove the silk. Pull the husks back to cover the kernels.
Preheat a grill to high. Meanwhile, melt the butter with the hot sauce and celery seeds in a small saucepan over medium heat, whisking. Set aside.
Thread the bell peppers, scallions and chicken, alternating, onto the skewers. Season with salt and pepper.
Brush the grill grates generously with vegetable oil. Grill the corn and kebabs, turning often, until the corn husks are charred and the chicken is just cooked through, 15 to 20 minutes. Transfer the corn to a platter. Brush the kebabs with some of the spicy butter (add a little at a time to avoid flare-ups). Continue grilling, turning, until the butter is sizzling, 2 more minutes.
Transfer the kebabs to a platter and brush with a little more spicy butter. Serve the kebabs and corn with the remaining spicy butter.

Jamie's Sweet and Easy Corn on the Cob image

Provided by heatherjane

Time 15m

Yield 6

Number Of Ingredients 3

2 tablespoons white sugar
1 tablespoon lemon juice
6 ears corn on the cob, husks and silk removed

Steps:

Fill a large pot about 3/4 full of water and bring to a boil. Stir in sugar and lemon juice, dissolving the sugar. Gently place ears of corn into boiling water, cover the pot, turn off the heat, and let the corn cook in the hot water until tender, about 10 minutes.

Nutrition Facts : Calories 94.2 calories, Carbohydrate 21.5 g, Fat 1.1 g, Fiber 2.4 g, Protein 2.9 g, SaturatedFat 0.2 g, Sodium 13.5 mg, Sugar 7.1 g