Hidden Valley Grilled Corn Rsc Recipes

HIDDEN VALLEY GRILLED CORN #RSC

Steps:

• Working with one ear of corn at a time, peel back the husks and leave attached at the base so it gives you a sort of handle.
• Remove any silk strands. If desired, tie string around husks to keep them together better. Transfer corn to a large bowl and let soak for 30 minutes.
• Grill over medium-high heat. Cook, turning occasionally, until lightly charred and cooked through, approximately 20 minutes. While cooking, combine Dips mix and mayonnaise. Place cheese onto a plate.
• Remove corn from grill and brush with mayonnaise. Roll each ear of corn in cheese to coat. Sprinkle corn evenly with some of the cilantro, parlsey, chile powder, and black pepper, pressing the corn so that seasonings and cheese will adhere to the mayonnaise. Drizzle with lemon juice after plating.

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!

HIDDEN VALLEY RANCH MILK FRIED CHICKEN #RSC

Steps:

• remove skin from chicken breasts if desired.
• in a medium bowl beat 3 eggs and 3T of Milk set aside.
• in a shallow bowl mix breadcrumbs.
• crushed Thyme.
• Paprika.
• 1 package of Hidden Valley Original Ranch seasoning mix.
• In a large skillet heat 3 T cooking oil for 10 minutes.
• dip chicken in egg milk mixture.
• roll in breadcrumb and Hidden Valley Original Ranch seasoning Mix mixture.
• add Chicken to pan and cook for 10 minutes uncovered.
• turn occasionally to brown evenly.
• Drain well, add 1 1/2 cup of Milk.
• cover tightly and cook 35 Minutes.
• Uncover and continue to cook 5 to 10 more minutes or until chicken is no longer pink in center.
• transfer chicken to serving platter sprinkle with fresh grated Parmesan and fresh chives while hot.
• Enjoy!

BAJA SHRIMP TACOS, GRILLED CORN SALSA & CHIPOTLE YOGURT #RSC

Steps:

• In a bowl, combine the shrimp, olive oil, and Hidden Valley Ranch Seasoning Mix. Mix well. Allow to marinate for 15 minutes.
• Heat your grill to high heat. Grill the corn, for 10 minutes, until the husks are browned on all sides. Carefully peel off the husks and silk. Cut the corn from the cob and place in a medium bowl. Add the pico de gallo to the grilled corn kernels and mix well. Set aside.
• In a small bowl, combine the Greek yogurt, chipotle chiles, lemon juice, and chives. Mix well.
• Heat a large nonstick saute pan over medium-high heat. Add the marinated shrimp and saute for 2 - 3 minutes, until cooked through.
• Assemble the tacos. Top each tortilla with the sauteed shrimp, grilled corn salsa, chipotle yogurt sauce, diced avocado, and garnish with cilantro. Serve with lime wedges on the side. Enjoy!