Grilled Corn With Ranch, Bacon Bits, & Crushed Corn Chips

Grilled Corn with Ranch, Bacon Bits & Crushed Corn Chips

Riffing on Mexican street corn, grilled cobs are slathered in tangy ranch dressing and sprinkled with smoky bacon bits and crunchy corn chips. Instead of grilling, you could boil the corn in unsalted water for 5 minutes then char with a blowtorch or directly over a gas burner. This is thick ranch, which is also great as a dip for raw veggies or as a dressing for romaine.   Makes 12 pieces, or serves 6 as a side dish

Ingredients:

Ranch:
1/2 cup (125 mL) mayonnaise (reduced-fat is fine)
1/2 cup (125 mL) buttermilk, shaken
1 tbsp (15 mL) Dijon mustard
1 tbsp (15 mL) lemon juice
1 small clove garlic, grated on rasp
Salt and freshly ground pepper to taste
1/4 cup (60 mL) chopped fresh tarragon
1/4 cup (60 mL) finely sliced chives
1/2 cup (125 mL) real bacon bits
1 1/2 cups (375 mL) corn chips
6 cobs corn, shucked, halved

Directions:
For the ranch, whisk mayo, buttermilk, Dijon, lemon juice, garlic, salt and pepper in a mixing bowl until smooth. Stir in herbs. Transfer to an airtight container. Cover and refrigerate up to 1 week.

Place bacon bits in a small nonstick frying pan over medium heat. Cook, stirring occasionally, until hot and fragrant, 3 to 4 minutes. Transfer to a plate lined with paper towel. Set aside.

Place corn chips in a food processor. Pulse until finely chopped. Set aside.

Preheat grill to high.

Clean and oil grate. Place corn on grill. Cook, turning occasionally, until charred and cooked, 8 to 10 minutes. Transfer to baking sheet and cool 2 minutes. Brush corn all over with ranch. Sprinkle half with bacon bits, turning to coat. Sprinkle other half with crushed corn chips, turning to coat. Transfer to serving platter. Serve immediately.
Makes 12 pieces, or serves 6 as a side dish