BUFFALO CORN EARS

4 celery ribs, halved and sliced thinly lengthwise
1/2 funnel bulb (stalks & leaves removed), thinly sliced
6 tablespoons butter
1/4 cup jalapeno hot sauce
1-1/2 tablespoons red pepper sauce (e.g., Tabasco)
1-1/2 teaspoons fresh lemon juice
4 ears fresh supersweet corn, husked
Blue Cheese Slather (recipe follows)

Preheat grill or broiler. Place celery and fennel in a bowl of ice water to crisp. To prepare Buffalo; Corn Ears: In a small saucepan, melt butter with hot sauces. Remove from heat and add lemon juice. Brush corn with seasoned butter mixture. On a rack, arrange corn; grill or broil until slightly charred, 8 to 10 minutes, turning ears and basting with remaining butter mixture. To serve: Drain celery and fennel. On 4 dinner plates place celery, fennel and Buffalo Corn Ears, dividing equally. Top Corn with Blue Cheese Slather. Use remaining slather as a dip for the celery and fennel. Serve with grilled or fried chicken or fish, if desired.

Yield: 4 portions

Blue Cheese Slather: In a small bowl, combine 1/4 cup crumbled blue cheese (2 ounces), 1/4 cup softened cream cheese, 1 tablespoon half and half and 1/4 teaspoon celery salt. Mash with fork until fairly smooth.

Yield: about 1/2 cup