Ingredients
• 4 corn on the cobs
• 2 tbsp olive oil
• 40g unsalted butter, melted
• 3 tbsp FRANK’S RedHot® Original Cayenne Pepper Sauce
• 2 tbsp mayonnaise
• 60g blue cheese, crumbled
• 2 tbsp chives, chopped
Method
- Preheat the grill to a high heat or fire up the BBQ.
- Rub the corn on the cobs with the olive oil and transfer to a lined baking tray. Place under the grill for 10 mins, turning every few minutes until the corn is blistered and juicy. Alternatively, cook on a hot BBQ for 5-8 mins, turning, until lightly charred.
- Combine the melted butter, FRANK’S RedHot® Original Cayenne Pepper Sauce and mayonnaise and drizzle over the hot cobs.
- Scatter with the crumbled blue cheese and chopped chives, and serve immediately.
