A delightful twist on classic Mexican street corn, combining creamy ranch flavors with a zesty kick.
In a mixing bowl, combine the Greek yogurt, milk, and ranch seasoning mix. Cover and refrigerate for at least 2 hours.
Letting the dressing sit allows the flavors to meld together for a richer taste.
Boil the corn in a large pot of water until tender, about 10 minutes. Reserve 1/2 cup of the cooking water.
Adding a pinch of salt to the boiling water enhances the corn's natural sweetness.
Preheat your oven to 500°F. Line a baking tray with aluminum foil.
Using foil makes cleanup easier and prevents sticking.
Brush the cooked corn with melted butter and place on the prepared tray. Bake for 15 minutes, turning occasionally, until lightly browned.
Turning the corn ensures even browning and a delicious caramelized flavor.
Remove the corn from the oven. Spread the prepared dressing over each ear, then sprinkle with grated parmesan, chopped chives, and a squeeze of lemon juice. Dust with chili powder to taste.
Serve immediately for the best texture and flavor.
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