Ranch-Style Elote / Esquites (Mexican Corn) 3 Ways #RSC

"Ready, Set, Cook! Hidden Valley Contest Entry. This is a wonderful Mexican street cart food, that is either served on the cob (Elote), or off the cob in cups (Esquites), by vendors. This is an American twist on a Mexican favorite. I would suggest trying all 3 preparation methods to see which one appeals to you. Enjoy! *Note: Prep and cook time does not include the dressing prep. Also, being that it's the dead of winter in Midwest USA when I created this, I used frozen corn on the cob, but I would suggest using fresh.I highly recommend making the dressing at least 2 hours (or more), before serving, so that the flavors have time to blend. *** At the end of the directions (Steps #12-#15), you will find the traditional ingredients for this recipe."
photo by Billy Green photo by Billy Green
photo by Billy Green
photo by Billy Green photo by Billy Green
photo by Billy Green photo by Billy Green
photo by DailyInspiration photo by DailyInspiration
photo by Leggy Peggy photo by Leggy Peggy
Ready In:
4 ears of corn


  • 4 ears fresh corn (you can use frozen in a pinch)
  • 14 cup plain Greek yogurt
  • 2 tablespoons whole milk
  • 2 -3 teaspoons Hidden Valley® Original Ranch® Dressing and Seasoning Mix (to taste)
  • 14 cup butter, melted
  • 13 cup fresh parmesan cheese (finely grated)
  • 1 tablespoon fresh chives (finely chopped)
  • 1 lemon, sliced length-wise into wedges
  • salt & pepper (to taste)
  • 14 teaspoon chili powder (optional)


  • Start by making the dressing. In a small glass bowl, mix the Greek yogurt with milk and the "Hidden Valley Ranch" seasoning mix, cover with plastic wrap and refrigerate for at least 2 hours (up to 24 hours) -- and away we go! --.
  • "Stove-top / Broiling method for Elote": On the stove-top, boil frozen corn on the cob according to package instructions, (or micro-wave, per instructions). If using fresh, remove husks and boil corn in large sauce pan until tender. IMPORTANT: Save about 1/2 c of the water from the boiling process (it contains the starch) for the "Esquites" preparation method.
  • While corn is boiling, preheat oven to 500* F with a rack set in middle of oven.
  • When the corn is cooked thru, remove the ears of corn to a platter.
  • Okay, here is where we can 'part ways' on cooking methods -- but for now, I'm sticking with the stove-top / broiler method for "Elote".
  • Now that the corn is cooked, line a baking tray with aluminum foil. Brush each ear of corn with the melted butter, salt and pepper lightly and place on tray (NO chili powder yet).
  • Place tray in oven and bake for approx 15 minutes +/-, rotating (rolling) corn often, until all sides are lightly browned. Once you've reached your desired browning, remove the corn to that same platter that we dirtied earlier.
  • "Grilled Elote" (the true way): The other alternative is using your grill to brown. If you are starting your corn on the grill, (while skipping the boiling method), be sure to remove silk only, and soak corn in water before grilling. Leave husks on while grilling, until your ready to brown them. when cooked thru, remove husks, brush with melted butter and grill ears, while turning, to desired browning has been achieved.
  • (There you have the basics done. Now, were 'parting ways' again -- You can have one cob each that serves 4, or you can cut each cob in half to make 8 small servings. Now, at this point, you can shave the kernels off of the cob using a serrated knife, into a bowl, and "voila", we are now morphing into "Esquites" -- but please wait patiently for that).
  • If you want "Elote", leave the cob in tact, slather it with the dressing we made earlier, heavily sprinkle on the grated Parm and add a little minced chives. (Heck, roll it thru them)! Squeeze a wedge of lemon over the whole thing, and add the touch of chili powder (if you so desire). Now your Americanized Ranch version of "Elote" is done.
  • "Esquites": You've shaved the kernels off the cob after boiling and browning. Now put the kernels in a bowl, add the desired amount of water that the corn was boiled in (1/4-1/2 c), then throw in a heap of the dressing, cheese and chives and mix well. Squeeze a couple of lemon wedges 'over the top' (only after mixing). Enjoy!
  • *** I used the following substitutions to make my "Ranched-up" version vs the traditional:

  • Greek Yogurt, milk & Ranch seasoning = mayo.
  • Parmesan cheese = Cotija cheese.
  • lemon = lime.

Questions & Replies

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  1. Leggy Peggy
    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.
  2. Susie D
    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!
  3. rpgaymer
    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.
  4. DailyInspiration
    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.
  5. Sharon123
    I made the esquites version using mayo. Delish. I was yumming my way all the way through! I used 2 ears of corn. Thanks!


  1. Billy Green
    I used sour cream and parsley instead of the greek yogurt and chives
  2. rpgaymer
    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.


<p>&nbsp;</p> <p>(FYI Update: 06/03/14)... My About Me page is correct. I joined as a member on March 19, 2012 (2+ years ago). But if you click on my public recipes, it states that I joined on Dec 29, 2112. It's way off... but I'm sure the staff will take care of this issue soon. (I will remove this when this error has been corrected).</p> <p>Anyway...</p> <p>&nbsp;</p> <p>Hi fellow chefs. Looking to expand here. Everyone on here has been a pleasure to meet &amp; share recipes with.</p> <p>My hubby and I live in Northern Illinois USA, just NW of Chicago. I'm a very proud mom of 2 kids (my daughter in college &amp; my son in highschool). I also have 4 semi step-children, from which we are now proud grandparents of a 4th grandchild (June 2013).</p> <p>I love to cook and experiment (using my family &amp; friends as guinea pigs). If I had the time and $$$, I would spend all of it on creating dishes to feed people. I try to have family and neighbors over whenever possible to feed them. I've cooked many large meals (at home) to take to our county's women/children's shelter, and also to the homeless men that spend 1 night, (once a week), in the local church basement. It's the right thing to do (when you can afford to do it).</p> <p>I love to throw a party, even when it isn't a holiday. Cookouts in the summer or a bring a dish to pass type of get together or an appetizer only event, or even a fondue party. But my favorite... a rolling dinner party ... that's when each of our neighbors who participate pick a dish, and we walk to their home to have cocktails at house #1, then on to house #2 for appetizers, then house # 3 for soup &amp; salad, house # 4 is the entree, and finally house # 5 is dessert! Now keep in mind, we take house #1's cocktails with us when we go on to the next few houses! LOL It's alot of fun. Try it sometime. We usually do it the weekend before Christmas and then go caroling the neighborhood. It's hilarious... grown adults, with full bellys, withstanding temps in the single digits, singing to the community!</p> <p>Sorry folks, I tend to ramble. Anyway, in any spare time, I love to garden. Flowers, veggies and herbs. Always planting in the spring/summer when I can. My bucket list includes making a Moon Garden. Not the kind that some farmers use as a planting chart, but a garden containing flowers, herbs and veggies that are white or somewhat white in color, and they glow beautifully under the moonlight!&nbsp;</p> <p>Hubby and I are caretakers for a little cabin, up north of us, in Wisconsin. It is truely a thing to see. Located on 40 acres (formerly a paper mill plantation). Huge pine trees abound and so very peaceful. The downside is... NO electricity and NO running water. That's correct... we literally have an outhouse (like a skinny, wooden shed with a hole beneath it and a crescent moon cut in the door). Ewww. Sorry.&nbsp;We use propane to grill with, and have a oil burning stove in the little 2 room cabin. We also use a charcoal grill or our wood smoker, on which we make a brisket every time we go up there. Another favorite thing to make are Pudgie Pies using cast iron pie irons over the open firepit!... Google them... they are fun and tasty! We also have a trailer set up for the youngsters that has a propane stovetop and oven. And when we go in the summer, there is a farm stand just 15 minutes away that we can get fresh produce from. It's great! And luckily, the public lake (2nd largest in Wisconsin) is only 20 minutes away. They have a beach with restrooms and showers. It's a blast going there. We take the kids and grandkids with on occasion and have a great time! We love to ATV around the trails on those 40 acres of heaven.</p> <p>Okay, on we go...I have been working independently as an owner/operator of a pet grooming salon for 20 plus years, which is why I now have a Chinese Crested dog, (pretty much hairless, so basically, no real grooming involved). We also have a cat, 4 ducks &amp; drakes, and 2 chickens. Oh... and a $0.15 cent goldfish that I bought from the pet store, because he was too cute to be in the stores feeder fish tank. The old one lived 3 yrs and had passed, and grand-babies missed seeing him. I got a new one. The new one with us still doesn't have a name.&nbsp;</p> <p>So, there you&nbsp; have it... thats me.</p> <p>-Rosie</p> <p>My rating/review system is as follows:</p> <p>5 stars - Excellent, as is. Would not change a thing.</p> <p>4 stars - Very good, liked by most.</p> <p>3 stars - Good, but needs to be altered on some things.</p> <p>2 stars -&nbsp; It could have potential, but not for me.</p> <p>1 star - Will not attempt again.</p> <p>0 stars - I only post a reply without stars to comment, as I do not want to mess up someone's rating.</p>
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