HIDDEN VALLEY GRILLED CORN #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. This is a fun twist on Mexican street style grilled corn. Kicked it up HIdden Valley style...sooooo good. Can't beat the flavor of this with the Hidden Valley dips mix.
Provided by Chef Adam Hegsted
Categories Weeknight
Time 1h
Yield 6 corn cobs, 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 379.8, Fat 21.5, SaturatedFat 7.5, Cholesterol 37, Sodium 758, Carbohydrate 34.7, Fiber 3.7, Sugar 7.8, Protein 17.5
GRILLED SHRIMP SKEWERS WITH MEXICAN CORN ELOTES SALAD #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. One of my favorite street foods from Mexico is "elotes", which is corn on the cob with various toppings. I've lightened it up with Greek yogurt and paired it with grilled shrimp. Delicious!
Provided by YoshiS
Categories Weeknight
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
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!
Nutrition Facts : Calories 416.6, Fat 17.2, SaturatedFat 7.2, Cholesterol 177.9, Sodium 1021.1, Carbohydrate 42.9, Fiber 4.6, Sugar 10.2, Protein 29
BAJA SHRIMP TACOS, GRILLED CORN SALSA & CHIPOTLE YOGURT #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. Transport yourself to Baja with these easy and delicious shrimp tacos!
Provided by YoshiS
Categories Weeknight
Time 30m
Yield 8 tacos, 4 serving(s)
Number Of Ingredients 13
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!
Nutrition Facts : Calories 398.4, Fat 14.4, SaturatedFat 2, Cholesterol 143.2, Sodium 1447.4, Carbohydrate 51.1, Fiber 10.9, Sugar 8.1, Protein 23.5
HIDDEN VALLEY TEX-MEX CHICKEN SOUP #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. An abundance of red bell pepper and yellow squash from my summer garden resulted in this recipe. Brimming with a variety of healthy vegetables, it is both colorful and delicious in any season.
Provided by Boyce Anne
Categories Vegetable
Time 1h
Yield 8 cups, 4 serving(s)
Number Of Ingredients 19
Steps:
- Combine chicken broth, chicken breast halves, tomatoes with green chilies, Hidden Valley Ranch Seasoning Mix, cumin, chili powder, and garlic. Heat to a boil, reduce heat and simmer until chicken is tender. Remove chicken, cool and shred. Add next 8 ingredients - cabbage through squash - simmering broth and continue simmering until vegetables are tender. Dice avocado and toss with lemon juice. Place one cup tortilla chips into each of 4 bowls. Top the chips in each bowl with ¼ of the chicken, then ¼ of the cheese. Ladle soup over chips, chicken and cheese, place one ear of corn in each bowl. Top soup with lemon dressed avocado.
Nutrition Facts : Calories 708.9, Fat 26.3, SaturatedFat 7.7, Cholesterol 41.3, Sodium 1571.8, Carbohydrate 93.9, Fiber 15.3, Sugar 14, Protein 30.3
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