Grilled or Oven Roasted Ranch Corn on the Cob
Quite possibly the easiest way to prepare corn — no preheating the grill, no peeling stringy cornsilk before it’s cooked (at which point it’ll slide right off) and you’ll still get a little bit of that same caramelized char on the exterior. The secret weapon for our Grilled or Oven Roasted Ranch Corn on the Cob recipe is the melted ranch butter, which gets brushed on at the end for a perfect finish.
Ingredients(3)
(1 stick) butter melted
½ cup
1 seasoning packet or 3 tbsp of shaker seasoning
fresh corn on the cob in husks
6 ears
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Steps(6)
- 1
Preheat oven to 425ºF.
- 2
Place corn directly on the oven rack and roast for 20 minutes or until corn is soft.
- 3
Peel down husks and use as a handle. Remove corn silks.
- 4
In a small bowl, combine melted butter and Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet.
- 5
Generously brush Ranch butter over corn.
- Grilling Instructions
- 6
Light Kingsford® charcoal according to package directions. Soak ears in water for a few minutes to prevent burning. Remove from water, shake off the excess. Place your palm about 5-6 inches above the grill grate. If you can only hold it there for 2–3 seconds, the temperature is ready. Place ears directly on grill. Grill for about 20 minutes or until soft. Peel back husk to create a cob holder. Remove silk then brush on Ranch butter mixture.
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