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apple cider vinegar
¼ cup
chopped plum tomato
¼ cup
chopped onion
½ cup
brown sugar
½ tablespoon
cayenne
½ tablespoon
dried oregano
½ teaspoon
garlic powder
½ teaspoon
ground cumin
½ teaspoon
large ears of corn in the husk
6
unsalted butter cut into chunks
¼ cup
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
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 over Kingsford® charcoal 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® Dressing for dipping.
