Ingredients
Method
To Grill The Corn
- In a large pot or tub, soak the ears of corn in water for at least 30 minutes. Place something heavy on top of them so that they do not float.
- Pull the husks back from the corn, remove the corn silk, and pull the husks back in place.
- Place the corn directly on a heated grill rack and close the lid.
- Turn the corn every 3 minutes and cook for about 30 minutes in total.
- Transfer the corn to a platter. Without detaching the husks, peel them back completely, turning them inside out to form a handle.
- Brush the corn with some butter and return it to the grill for about 5 minutes, turning frequently.
- Return to the platter, brush with the Cilantro Lime Ranch, and sprinkle with Tajin or Chili Powder.
To Make the Cilantro Lime Ranch
- Combine all ingredients (reduced fat mayo, Greek yogurt, almond milk, ranch seasoning, cilantro, garlic powder, kosher salt, lime juice) in a bowl and mix well.
- Store in the refrigerator until ready to use.
Notes
Grilled corn can be stored in the refrigerator for up to 3 days. For freezing, remove the kernels and place them in freezer-safe bags. Use avocado instead of butter for a healthier version. It can also be made in the air fryer if a grill isn't available.
