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.
