RECIPE: Cast Iron Smoky Buffalo Blue Cheese Sweet Corn

Last Updated: June 27, 2024By
Recipe for Cast Iron Smoky Buffalo Blue Cheese Sweet Corn by New England Innkeeper

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 recipe takes fresh summer maize to a whole new level. Fresh corn kernels sizzle in a cast iron skillet, caramelizing in butter and lime juice. Then comes the explosion of flavor: a dousing of an egregiously-elevated and sinfully-smoky buffalo sauce that’ll leave you begging for seconds (and thirds). Crumbled blue cheese adds a creamy tang, while chopped celery and parsley offer a cool contrast. A spicy sprinkle of Thai chili powder flings this dish effortlessly over the top, reducing you to always-groveling for “just a little bit more” of this sweet, salty, spicy, smoky, funky masterpiece.

Believe it! Our Cast Iron Smoky Buffalo Blue Cheese Sweet Corn recipe is the nostalgic taste of sunshine, beach bonfires, and backyard BBQs, a guaranteed crowd-pleaser certain to satisfy you with flavor-nirvana at the exact same time it haunts you with touch of regret (because you won’t be able to stop eating it).

CHEF

Eric J. Taubert

TABLE OF CONTENTS

Let’s talk CORN! Where did this recipe come from?

Recipe for Cast Iron Smoky Buffalo Blue Cheese Sweet Corn by New England Innkeeper

When you spend as much time in a kitchen as I do, your mind is always simmering with ingredient names, recipe ideas, and flavor combinations. This Smoky Buffalo Blue Cheese Sweet Corn recipe was a happy accident, born from a summer staple – Mexican Street Corn – and a playful urge to riff on the concept.

It began with a craving for that tangy, zesty punch of buffalo sauce. I kicked it up with chili powder for a warm depth, then added a touch of apple cider vinegar for a balancing brightness. Pleasant cookout memories of grilled corn on the cob inspired the idea to infuse this dish with a hint of campfire magic. I decided to integrate some smoked paprika plus a faint dash of Stubb’s liquid smoke (available in Hickory or Mesquite, to your preference). Plus, there’s something seriously special about the sound of corn kernels hitting a hot cast iron pan — and the all the tasty carmelization that results!

Once off the heat, creamy blue cheese crumbles and crunchy celery bring the classic buffalo experience, while chopped parsley adds a pop of color. And since I LOVE the heat, the big finish is a solid sprinkle of some authentic Thai chili powder from the Asian market.

Presentation Notes

Recipe for Cast Iron Smoky Buffalo Blue Cheese Sweet Corn by New England Innkeeper

This recipe for Smoky Buffalo Blue Cheese Sweet Corn is as relaxed as sultry summer evenings. Think: casual perfection. Don’t worry about precise measurements – add a little more here, a little less there, to suit your taste. The beauty lies in its adaptability.

This was originally conjured as a side dish. It would be excellent alongside a variety of chicken, shrimp, or scallop dishes. But it could also work as a standalone appetizer. And, if I’m being honest, sometimes a big batch becomes an irresistible, impromptu, and completely unintentional main course. It’s that good. Why cook anything else?

As many of you already know, I’m a huge cast iron enthusiast, and this recipe always serves as a welcomed excuse to pull out one of my favorite vintage Erie or Wood, Bishop & Co. skillets. Presentation is a breeze – simply add all the toppings to the cooked corn in the skillet, transfer it to a trivet for a rustic centerpiece, and let everyone dig in family-style.

But it can also be plated into an eye-candy, hipster-restaurant, appetizer portion presentation with a fussy chili powder dipped lime wedge and meticulous blue cheese + celery placement plus an artful parsley garnish.

Honestly, how you plate it doesn’t matter. This Smoky Buffalo Blue Cheese Sweet Corn is guaranteed to disappear in a flash, regardless of its appearance. No doubt. No doubt, at all.

FAQ

Best cast iron skillet recipes for summer. Celery. Lime. Parsley.

What if I don’t like blue cheese on my corn? We personally think the blue cheese adds the perfect tangy and pungent flavor notes to contrast against the sweetness of the corn, but you could switch the blue cheese out for a crumbled feta or a cotija (for some more pronounced Mexican Street Corn vibes) You could add a different flavor dimension by switching out the chopped parsley for chopped cilantro.

Do I have to cook this in a cast iron skillet? While you could cook this in any type of skillet you prefer, we made this a cast iron recipe because these pans will make it easier to develop the browning and carmelization notes certain to elevate your simple sweet corn into something truly transcendent.

What should I serve with this Cast Iron Smoky Buffalo Blue Cheese Sweet Corn? This is a very versatile summer recipe that is at it’s best when your local ears of corn are at their peak. Think grilled chicken. Think seared scallops. Think smoked baby back ribs. Any type of BBQ. Blackened shrimp. Pan fried fish. We just hope you take this summer side dish recipe and do great things with it. Show us how you used it by tagging @newenglandinnkeeper on Instagram.

Is there any way to make this a vegan recipe? You’d have to tell us! It certainly fits the bill as a delicious vegetarian cast iron skillet recipe, assuming that you are OK eating butter and cheese. My thoughts on the matter are that the butter and cheese are the components that really make this vegetable-based recipe shine.

What if I don’t want to use liquid smoke? The liquid smoke is not 100% essential. We believe it does help amplify the carmelized corn flavors and add an additional je ne sais quoi to the finished recipe, along with triggering pleasant beach bonfire, summer campfire, and smoky grill memories. But, honestly, there’s only an 1/8 of a teaspoon in this, so if you don’t like the taste of liquid smoke, then by all means leave it out.

Step-by-Step Video

Here is the Full New England Innkeeper Recipe for…

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.
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
Tried this recipe?Tag @newenglandinnkeeper on Instagram so we can see your finished dish!

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Eric and Charlene Taubert of New England Innkeeper

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