Ingredients (11)
Hot Sauce
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apple cider vinegar ¼ cup
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chopped plum tomato ¼ cup
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chopped onion ½ cup
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brown sugar ½ tablespoon
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cayenne ½ tablespoon
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dried oregano ½ teaspoon
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garlic powder ½ teaspoon
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ground cumin ½ teaspoon
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large ears of corn in the husk 6
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unsalted butter cut into chunks ¼ cup
Steps (2)
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1Combine 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.
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2Brush 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.
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