Hidden Valley Grilled Corn Rsc Recipes

RANCH-STYLE ELOTE / ESQUITES (MEXICAN CORN) 3 WAYS #RSC

Steps:

• Start by making the dressing. In a small glass bowl, mix the Greek yogurt with milk and the "Hidden Valley Ranch" seasoning mix, cover with plastic wrap and refrigerate for at least 2 hours (up to 24 hours) -- and away we go! --.
• "Stove-top / Broiling method for Elote": On the stove-top, boil frozen corn on the cob according to package instructions, (or micro-wave, per instructions). If using fresh, remove husks and boil corn in large sauce pan until tender. IMPORTANT: Save about 1/2 c of the water from the boiling process (it contains the starch) for the "Esquites" preparation method.
• While corn is boiling, preheat oven to 500* F with a rack set in middle of oven.
• When the corn is cooked thru, remove the ears of corn to a platter.
• Okay, here is where we can 'part ways' on cooking methods -- but for now, I'm sticking with the stove-top / broiler method for "Elote".
• Now that the corn is cooked, line a baking tray with aluminum foil. Brush each ear of corn with the melted butter, salt and pepper lightly and place on tray (NO chili powder yet).
• Place tray in oven and bake for approx 15 minutes +/-, rotating (rolling) corn often, until all sides are lightly browned. Once you've reached your desired browning, remove the corn to that same platter that we dirtied earlier.
• "Grilled Elote" (the true way): The other alternative is using your grill to brown. If you are starting your corn on the grill, (while skipping the boiling method), be sure to remove silk only, and soak corn in water before grilling. Leave husks on while grilling, until your ready to brown them. when cooked thru, remove husks, brush with melted butter and grill ears, while turning, to desired browning has been achieved.
• (There you have the basics done. Now, were 'parting ways' again -- You can have one cob each that serves 4, or you can cut each cob in half to make 8 small servings. Now, at this point, you can shave the kernels off of the cob using a serrated knife, into a bowl, and "voila", we are now morphing into "Esquites" -- but please wait patiently for that).
• If you want "Elote", leave the cob in tact, slather it with the dressing we made earlier, heavily sprinkle on the grated Parm and add a little minced chives. (Heck, roll it thru them)! Squeeze a wedge of lemon over the whole thing, and add the touch of chili powder (if you so desire). Now your Americanized Ranch version of "Elote" is done.
• "Esquites": You've shaved the kernels off the cob after boiling and browning. Now put the kernels in a bowl, add the desired amount of water that the corn was boiled in (1/4-1/2 c), then throw in a heap of the dressing, cheese and chives and mix well. Squeeze a couple of lemon wedges 'over the top' (only after mixing). Enjoy!
• *** I used the following substitutions to make my "Ranched-up" version vs the traditional:.
• Greek Yogurt, milk & Ranch seasoning = mayo.
• Parmesan cheese = Cotija cheese.
• lemon = lime.

HIDDEN VALLEY RANCH CRUNCHY PEA SALAD

Steps:

• Combine all ingredients except bacon; mix well and chill for several hours.
• Just before serving sprinkle with crumbled bacon.

RANCH CHICKEN

Steps:

• Trim Chicken.
• Mix cheese, cornflake crumbs and dressing together.
• Dip chicken in butter and then coat with crumb mixture.
• Place on greased cookie sheet and bake at 350 for 45 minute.

GRILLED SHRIMP SKEWERS WITH MEXICAN CORN ELOTES SALAD #RSC

Steps:

• In a bowl, combine the shrimp, olive oil, and Hidden Valley Original Ranch Seasoning Mix. Mix well and allow to marinate for 15 minutes.
• Heat your grill to high heat. Grill the corn, about 10 minutes, until the husks are brown. Carefully remove the corn husks and silk. Cut the corn kernels from the cob and place in a large bowl. Add the lemon juice, shallots, jalapenos, cotija cheese, Greek yogurt, and cayenne. Gently mix together. Season with salt & pepper, to taste.
• Skewer the shrimp on metal or bamboo skewers. Grill for 1 minute per side, until cooked through. Serve the grilled shrimp skewers with the Mexican corn elotes salad. Enjoy!