Ready to get saucy? This buffalo-style grilled corn recipe is topped with a drizzle of homemade vegan blue cheese dressing. This spicy vegan & gluten-free side dish is a terrific addition to your barbecue or cookout.
You know it’s truly summer once corn-on-the-cob comes out. Nothing makes you really feel the vibe of warm days quite like an ear of corn between your hands, and the smell of corn husks in the breeze.
When summer corn is at its best, of course, it doesn’t need much to make it special. A simple swipe of vegan butter and pinch of salt, and you’re good to go.
But if you really want to take summer corn up a notch, grill it. Then coat it in buffalo sauce, and adorn it with a dollop of vegan blue cheese dressing.
(I’ve heard rumors that people use buffalo sauce on other stuff too… But don’t they know that chickens prefer to keep their wings?)
The heat of the buffalo sauce is tempered by cooling vegan blue cheese dressing. It has clumps of crumbled tofu inside instead of dairy-based blue cheese. It also gives this side dish some staying power.
I’d say this dressing is ranch-meets-blue cheese in terms of flavor with dried parsley, oregano, basil, and garlic powder. It has a savory salty kick that can bite back to the vinegary heat of the buffalo sauce.
Or if you like, you can finish the corn with vegan ranch dressing.
For the buffalo sauce, I’m of the mind that it has to be Frank’s Red Hot Sauce or it’s not really buffalo. But if you have a favorite vinegar-based hot sauce, who am I to stop you? Give it a go. I do equal parts non-dairy butter with hot sauce.
In this post:
Step by step instructions
Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.
First make the vegan blue cheese by combining the following:
- Crumbled tofu
- Vegan mayo (Vegenaise is my favorite!)
- Non-dairy milk
- Apple cider vinegar
- Lemon juice
- Herbs & seasonings
Then make the buffalo sauce by melting vegan butter and stirring in hot sauce. Set aside.
Now it’s time to grill the corn on the cob.
Put dry ears of corn in lines of direct heat on a gas, charcoal, or indoor grill. (There are a few areas of my gas grill, where food browns the fastest. If your grill is similar, aim the ears for those spots.)
Don’t move the ears too much, because you want them to have time to gain nice black spotting. After you’ve gotten some shading in one area, give the ears a spin with your tongs until all of it has gotten some heat.
Close the hood on the grill between turns, so that it can cook inside as well. (You may hear some popping. That likely means your ears are about done.)
(Don’t have a grill? I’m sure boiled or steamed corn would also work here. Just dry the ears before applying the sauce.)
Remove the corn from the grill, and drizzle each ear with buffalo sauce until evenly coated. Top each ear with vegan blue cheese dressing, and garnish with chopped chives.
One word of warning: When it comes to buffalo-style grilled corn, choose your dining companions wisely. This spicy dish is best served with a side of napkins.
Buffalo-style grilled corn on the cob with vegan blue cheese dressing
For vegan blue cheese dressing
For buffalo corn on the cob
- 3 Tablespoons vegan butter
- 3 Tablespoons Frank’s Red Hot Sauce or your preferred hot sauce
- 4 ears corn on the cob husks and silk removed
- Handful of chopped chives optional garnish
To make vegan blue cheese dressing
- In a bowl, combine the crumbled tofu, vegan mayonnaise, non-dairy milk, apple cider vinegar, lemon juice, dried parsley, dried oregano, dried basil, garlic powder, and pinch of salt. Taste for seasonings and adjust if necessary. Move dressing to refrigerator until ready to use.
To make buffalo corn on the cob
- Put vegan butter in a microwave-safe bowl. Heat for 15 to 30 seconds until it has melted. (If you’d rather not use the microwave, melt the butter in a small pot on the stove instead.) Stir in hot sauce until it has completely combined with the vegan butter. Set aside.
- Bring outdoor grill to a high heat – roughly 500 to 600 degrees. Grill the corn for about 10 minutes. Use tongs to move it occasionally, so that it can brown all over. However, don’t move the corn too much, so that you can get good, dark grill marks.
- Once the corn is done, remove from grill. One at a time, drizzle buffalo sauce on each ear of corn over a plate. Roll each ear through the sauce, until each one is evenly coated. Put the buffalo sauce-covered corn on a platter and add a dollop of vegan blue cheese dressing to each ear. Garnish with chopped chives (optional). Serve with additional vegan blue cheese dressing, so that people can add their own dressing to the corn as they eat. Eat right away.