Recipe courtesy of Sunny Anderson

Mexican Street Corn

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  • Yield: 4 ears of corn
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Ingredients

Directions

  1. Preheat a grill pan. Rub corn with oil and place on the grill pan, turning corn so all sides are charred, about 6 to 10 minutes. Remove from grill and brush with Hidden Valley® Original Ranch® Dressing. Season with salt and pepper and top with Parmesan cheese. Serve with lime quarters to squeeze over corn.
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