Buffalo-Style Mexican Street Corn
Ingredients
Pine & Pepper Spices
- 5 ears Corn, shucked and rinsed
- ⅓ cup Sour cream
- ⅓ cup Mayonnaise
- ½ cup Blue cheese, crumbled
- 1⅞ Tbsp. Buffalo Wing Dry Sauce
- 1¼ Carrots, peeled into strips and chopped
- 1¼ stalks Celery, thinly sliced on the bias and chopped
- 2½ Tbsp. Fresh parsley, minced
- 1¼ tsp. Lime juice
Directions
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1
For the sauce: In a small bowl, stir together the sour cream, mayonnaise, blue cheese, Minced Garlic (or 1 small fresh clove, minced), and about 1¼ tsp. of the Buffalo Wing Dry Sauce. Cover and chill.
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2
For the slaw: Toss the carrots, celery, parsley, and lime juice together in a small bowl.
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3
Heat the grill to medium-high. Grill the ears of corn for 8 to 10 minutes, rotating often, until charred on all sides.
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4
Transfer to a cutting board and cut each ear into thirds.
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5
Tip the corn pieces into a large bowl, brush each piece generously with the buffalo sauce, and pile the slaw on top.
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6
Pile onto a platter with extra sauce drizzled across the top and a final dusting of Buffalo Wing Dry Sauce. The sauce is also lovely on its own as a dip for wings and crudités.
