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    Home » Barbecue

    Buffalo grilled corn with vegan blue cheese

    Updated: Apr 14, 2025 · Published: Jun 22, 2017 by Cadry Nelson · This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. · 14 Comments

    Jump to recipe Watch video
    Text overlay: Buffalo corn on the cob with vegan blue cheese. Platter of buffalo corn being held.

    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.

    Hands holding buffalo corn on the cob with dollop of vegan blue cheese dressing.

    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.

    Platter with grilled corn, topped with non-dairy blue cheese dressing.

    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.

    While many folks think buffalo sauce is the domain of seitan, Soy Curls, buffalo chickpea sandwiches, or cauliflower wings, it can go even further than that!

    (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.

    Platter with ears of corn topped with vegan blue cheese dressing by corn holders, buffalo sauce, and dip cups.

    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:

    Jump to:
    • Why readers love this recipe
    • Step by step instructions
    • 📖 Recipe

    Why readers love this recipe

    5 stars

    “What an amazing combo! The perfect summer recipe.” – Jasmine

    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.

    Vegan blue cheese dressing being combined in a red bowl.

    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

    Tip: Mayo brands vary in thickness. If the dressing seems too thin, stir in another dollop of vegan mayo.

    Vegan buffalo sauce being combined in bowl.

    Then make the buffalo sauce by melting vegan butter and stirring in hot sauce. Set aside.

    Ears of corn on grill grate.

    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.

    Platter with vegan buffalo corn and blue cheese dressing.

    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.

    Platter of buffalo corn with vegan blue cheese being held.

    If you try this recipe and love it, let me know! Leave a comment and ⭐⭐⭐⭐⭐ rating in the comment section below. It truly makes my day and is such a help!

    📖 Recipe

    Platter with ears of Buffalo corn on the cob slathered with vegan blue cheese dressing and chives.

    Buffalo-style grilled corn on the cob with vegan blue cheese dressing

    Author: Cadry Nelson
    5 from 4 votes
    Buffalo-style grilled corn on the cob is topped with dollops of homemade vegan blue cheese dressing. This spicy side dish is a terrific addition to your barbecue or cookout.
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 4 people
    Course: Side Dish
    Cuisine: American, Vegan
    Keyword: buffalo, gluten free, grill, vegetable

    Ingredients

    For vegan blue cheese dressing

    • ½ cup crumbled tofu about 2.5 ounces super firm tofu*
    • ½ cup vegan mayonnaise I use Vegenaise
    • 1 Tablespoon non-dairy milk I use cashew milk
    • 1 teaspoon apple cider vinegar
    • 1 teaspoon lemon juice
    • ½ teaspoon dried parsley
    • ½ teaspoon dried oregano
    • ½ teaspoon dried basil
    • ¼ teaspoon garlic powder
    • Pinch of salt

    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

    Instructions

    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.

    Watch how to make it

    Notes

    *I use super firm tofu in vacuum packaging. If you’re using water-packed tofu, you may want to press it first.
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    Nutrition

    Calories: 339kcal | Carbohydrates: 20g | Protein: 5g | Fat: 26g | Saturated Fat: 4g | Sodium: 607mg | Potassium: 290mg | Fiber: 1g | Sugar: 6g | Vitamin A: 585IU | Vitamin C: 6.8mg | Calcium: 22mg | Iron: 1mg

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    About Cadry Nelson

    Cadry Nelson is the writer, recipe creator, and photographer behind Cadry’s Kitchen, and the author of Living Vegan For Dummies, 2nd Edition. Since launching her blog in 2009, Cadry has been making plant-based cooking approachable, and reimagining classic comfort foods. Her work has been featured in NBC News, Buzzfeed, Yahoo, Parade, VegNews, and more. She regularly appears on local TV shows, demonstrating to a broad audience how easy vegan cooking can be.

    Reader Interactions

    Comments

      5 from 4 votes

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    1. Shell

      June 27, 2017 at 9:29 am

      5 stars
      I love how you gave traditional corn on the cob some major pizazz! The video is such a fun way to show the process step by step. Love it!

      Reply
      • Cadry

        June 28, 2017 at 6:38 pm

        Thanks, Shell! I love plain corn on the cob as much as the next person, but sometimes it’s fun to mix it up with something a little bit different. Plus, giving a food the buffalo treatment is a fast way to my heart. 😀

        Reply
    2. Susan

      June 27, 2017 at 12:29 am

      We have always had corn cob holders, ever since I was little. When I was living out of home, I of course had to buy some for myself. You are now making me realise there are maybe people who don’t have these… because they don’t eat corn on the cob? And what a tragic life!

      Reply
      • Cadry

        June 28, 2017 at 6:36 pm

        It’s a horror you probably shouldn’t think about right before bed. Too upsetting. 😉

        Reply
    3. Marlena

      June 26, 2017 at 6:24 pm

      5 stars
      Grilled corn on the cob is the perfect summer side!! I love the addition of vegan bleu cheese in a serving cup with a tiny spoon!! Tiny spoons are a must for sauce distribution in my house! 🙂

      Reply
      • Cadry

        June 28, 2017 at 6:36 pm

        Yay, tiny spoon lovers unite! 😀

        Reply
    4. Sarah McMinn

      June 26, 2017 at 5:29 pm

      This corn looks so good and your pictures are beautiful, Cadry!

      Reply
      • Cadry

        June 27, 2017 at 10:12 am

        Thank you, Sarah! I’m loving all of the bright, summer colors.

        Reply
    5. Jasmine

      June 26, 2017 at 3:18 pm

      5 stars
      What an amazing combo! The perfect summer recipe

      Reply
      • Cadry

        June 27, 2017 at 10:11 am

        Thanks, Jasmine!

        Reply
    6. Amy Katz from Veggies Save The Day

      June 25, 2017 at 4:14 pm

      What a delicious way to enjoy fresh corn! I love the combination of flavors you used!

      Reply
      • Cadry

        June 26, 2017 at 10:02 am

        Thanks, Amy! When summer corn is around, you’ve got to make the most of it.

        Reply
    7. Becky Striepe

      June 23, 2017 at 7:06 am

      5 stars
      Oh my gosh, Cadry! This looks amazing, and I love how simple that blue cheese looks to make.

      Reply
      • Cadry

        June 26, 2017 at 10:01 am

        Thanks, Becky! Yes, the dressing is so easy and delicious to boot!

        Reply

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