“If there’s a vegetable that loves the grill, it’s corn,” Guy says. The chef’s go-to method: Grill the corn in the husk so it stays nice and juicy. Just soak it in water first so the husk doesn’t scorch on the grill.
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 6 ears of corn, in the husk
- 4 slices applewood-smoked bacon
- 2 poblano peppers
- 2 scallions
- 1/4 cup diced red bell pepper
- 1/4 cup diced sweet onion
Instructions
- 1/2 cup sour cream
- 1/2 cup ranch dressing
- 2 tablespoons fresh lime juice
- 1 tablespoon ground cumin
- 1 teaspoon agave syrup
- 1 canned chipotle in adobo, minced, plus 1 tablespoon adobo sauce
- Kosher salt and freshly ground pepper
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 315 |
| Total Fat | 12 g |
| Saturated Fat | 4 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 6 g |
| Sugar | 9 g |
| Protein | 11 g |
| Cholesterol | 19 mg |
| Sodium | 231 mg |