Prep Time: 30 minutes
Cook Time: 12 minutes
Ingredients:
- 6 large ears of corn in the husk
- Hot Sauce:
- 1/2 cup chopped onion
- 1/4 cup chopped plum tomato
- 1/4 cup apple cider vinegar
- 1/4 cup unsalted butter, cut into chunks
- 1/2 tablespoon cayenne
- 1/2 tablespoon brown sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Hidden Valley® Original Ranch® Salad Dressing
Preparation:
- Peel the husk back from the corn and remove the silk. Do not remove the husk. Set aside.
- Combine the ingredients for the sauce in a blender and puree until smooth. In a medium saucepan, bring the sauce to a boil. Reduce to a simmer and cook for 10 minutes until the sauce thickens slightly. Turn off heat and whisk in butter chunks until melted.
- Brush corn with the sauce and wrap tightly in the husks. Grill for 10-12 minutes, turning every 2-3 minutes to prevent the husk from burning. When cooked, peel back the husk and serve with Hidden Valley® Original Ranch® Salad Dressing for dipping.
Recipe created by football analyst, Mike Golic, on behalf of Kingsford® charcoal



