Smoky Ranchero Grilled Corn
By: Club House Kitchens
Made With:
Grilled and topped with a tangy sour cream, lime and Smoky Ranchero Seasoning drizzle, the whole crew will love this fun, southwestern twist on corn-on-the-cob.
Grilled and topped with a tangy sour cream, lime and Smoky Ranchero Seasoning drizzle, the whole crew will love this fun, southwestern twist on corn-on-the-cob.
Key products
Instructions
Instructions
- Bring large pot of water to boil. Add corn; cover. Turn off heat and let stand 10 minutes or until corn is tender. Drain well.
- Meanwhile, mix sour cream, lime zest and juice, 2 teaspoons (10 ml) of the Seasoning and salt in small bowl. Set aside until ready to serve.
- Mix butter and remaining 2 teaspoons (10 ml) of the Seasoning in medium baking dish. Transfer hot cooked corn to baking dish and roll in seasoned butter to coat.
- Grill corn over medium heat (375°F/190°C), turning frequently, about 10 to 12 minutes, just until lightly charred. Transfer corn to serving platter. Drizzle with seasoned crema and sprinkle with cilantro. Serve with lime wedges, if desired.
