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Buffalo Corn with Bacon, Blue Cheese and Spring Onions

Serves 6
Prep time:
Cooking time:

This has to be my all-time favourite topping for grilled corn. I use my buffalo sauce recipe that normally gets served with chicken wings and top it with nuggets of blue cheese, crispy bacon and spring onions.



  • 6 fresh corn cobs, leaves and silks removed
  • olive oil
Buffalo drizzle
  • 100 grams butter, diced
  • ⅓ cup hot chilli sauce
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons maple syrup
  • 1 tablespoon lemon juice
To serve
  • 150 grams bacon
  • 100 grams blue cheese
  • 2 spring onions, thinly sliced
View the method

Corn: Cook the corn in boiling salted water until just tender.

Cut into 2–3 pieces depending on the size of the corn and brush with oil. 

Cook on a preheated barbecue until lightly charred in patches.

Buffalo drizzle: Place all the ingredients in a small saucepan and bring to the boil. Simmer gently for 5 minutes to reduce and thicken a little.

To serve: Cook the bacon in a hot sauté pan until golden and crispy. Drain on kitchen towels.

Pile the corn up in a bowl and spoon over half of the buffalo drizzle. Scatter over the bacon, cheese and spring onions,
then the remaining buffalo drizzle. Serve immediately.

Cook's Tip: Use an American style hot sauce or sriracha but not a sweet chilli sauce for this drizzle. 

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