- ¼ cup apple cider vinegar
- ¼ cup chopped plum tomato
- ½ cup chopped onion
- ½ tablespoon brown sugar
- ½ tablespoon cayenne
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
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.
• For safe meat preparation, reference the USDA
• For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.