Ranch-Seasoned Corn on the Cob Recipe
🔪Prep Time: 5 minutes
👩🍳Cook Time: 25 minutes
2 tablespoons dried parsley
1 tablespoon dried minced onion
2 teaspoons onion powder
2 teaspoons garlic powder
1½ teaspoons dried dill
1½ teaspoons dried oregano
1 teaspoon celery seed
1 teaspoon salt
1 teaspoon coconut sugar
½ teaspoon paprika
¼ teaspoon black pepper
corn on the cob
At least 4 ears corn, in the husks (1 or more per person)
Vegan butter (soy-free if necessary)
Chopped fresh parsley, optional
1To make the ranch seasoning : Combine all the ingredients in a food processor or spice grinder. Pulse a couple of times until it’s a coarse powder. Transfer to a jar or airtight container.
2To make the corn on the cob : Peel back the husks of the corn without detaching them. Remove and discard all the silk. Pull the husks back over the corn and place the ears in a large bowl or pot of cold water. Soak for 15 minutes.
3Heat the grill to medium-high or heat a grill pan on the stove over medium heat. Place the corn on the grill and cook for 20 minutes, flipping once halfway through, or until the husks are slightly charred and the corn is tender.
4If you want pretty grill marks on the corn, peel back the husks, place the corn directly on the grill, and cook for a couple of minutes on each side. Otherwise, just remove the corn from the grill.
5Use a kitchen towel to pull back the husks. Tie them to form a handle.
6Spread butter over each ear and season generously with ranch seasoning. Sprinkle with chopped parsley (if desired) and serve immediately.
7You can also roast the corn. Remove the husks when you remove the silk and skip the soaking. Place each ear on a sheet of aluminum foil. Spread butter on the corn, then sprinkle generously with the ranch seasoning. Wrap the aluminum tightly around the corn. Roast at 450°F for 15 to 20 minutes, until the corn is tender.
8You will have leftover spice blend, but don’t worry—you can use this ranch seasoning just as you would any spice blend! Use it in the marinade for the Grilled Veggie Kebabs , sprinkle on the Perfect Roasted Potatoes before they go in the oven, or top your Quick & Easy Avocado Toast with it.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.