Ranch Street Corn
Street vendors across Mexico have introduced this addicting snack recipe — also called Elotes — to countries around the world. Corn on the cob (on a stick) gets smothered in seasoned mayonnaise and coated in chili lime seasoning, crumbled cotija cheese and fresh cilantro. Our take adds some ranch season for an extra, ranch-inspired twist. What’s not to love?
Prep Time10 minutes mins
Cook Time5 minutes mins
Servings: 4
Author: Hidden Valley
- 4 ears corn corn, husks and silks removed
- 2 tablespoons olive oil olive oil
- kosher salt kosher salt and ground black pepper, to taste
- ½ cup mayonnaise mayonnaise
- 2 teaspoons Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix
- 1 teaspoon chili lime seasoning chili lime seasoning
- ½ cup cotija cheese crumbled cotija cheese
- fresh cilantro chopped fresh cilantro, for garnish
Light a charcoal grill using Kingsford® Charcoal or heat a gas grill to high. Rub the corn with olive oil, season with salt and pepper, and place on the grill.
Cook corn, turning occasionally, for about 5–6 minutes, until it begins to char on all sides.
Remove from the grill. Mix the mayonnaise and ranch seasoning together and brush onto the corn. Sprinkle each ear with chili lime seasoning and cotija cheese.
Garnish with chopped cilantro, if desired, and serve immediately.