Wow, love this creation. This is the first time I ever boiled and then grilled corn, and it worked beautifully. The sauce is excellent and was a good reason for me to dip into my small but cherished collection of Hidden Valley dressing mixes (we can't buy them in Australia). I didn't have fresh chives, but dried worked just fine. Thanks Rosie for true keeper. I have four more ears of corn, so maybe tomorrow.
I kept it simple to use the frozen cob corn on hand and the oven method. The dressing, cheese, and chili powder were new additions to corn for us, but enjoyed. This would be fun and a special treat at a cookout. I've saved the recipe for summer so I can try it the "right" way. Thank you for the detailed instructions and varieties offered!
A very cool twist on such a staple Mexican street food! I liked this more than the "traditional" elote/esquites that I've had as it tastes far lighter and the ranch dressing powder was a nice touch. I went with the esquites directions, and used Cotija cheese instead of Parmesan and limes instead of lemons.
Great corn recipe -- I used the oven method and it was delish. Love the Hidden Valley Ranch idea -- it really adds great flavor to dishes. I think you have a winner here! Made for PRMR, September, 2013.
I made the esquites version using mayo. Delish. I was yumming my way all the way through! I used 2 ears of corn. Thanks!