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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 3 |
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Great for all cook out and the 4th coming soon! Ingredients:
6 large ears of corn in the husk |
hidden valley original ranch salad dressing or your choice, for dipping |
hot sauce |
1/2 cup chopped onion |
1/4 cup chopped plum tomato |
1/4 cup apple cider vinegar |
1/2 tablespoon cayenne pepper |
1/2 tablespoon brown sugar |
1 teaspoon kosher salt |
1/2 teaspoon garlic powder |
1/2 teaspoon dried oregano |
1/2 teaspoon ground cumin |
1/4 cup unsalted butter, cut into chunks, reserved |
Directions:
1. Peel husk back from corn and remove silk. Do not remove husk. Set aside.
2. Combine sauce ingredients, except butter, in blender and puree until smooth. In medium saucepan, bring sauce to a boil. Reduce to a simmer and cook for 10 minutes until sauce thickens slightly. Turn off heat and whisk in butter chunks until melted.
3. Brush corn with sauce and wrap tightly in husks. Grill for 10 to 12 minutes, turning every 2 to 3 minutes to prevent husk from burning. When cooked, peel back husk and serve with ranch dressing for dipping.
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