- Grill ears of corn over an open flame until they’re slightly charred, then remove them from the heat.
- Once they’re cooled, slice the kernels off the cob. Quick tip – cut the cob in half and steady it on the flat edge to make it easier!
- Put the kernels into a bowl with the juice of 2 limes, a quarter cup of Bolthouse Farms Ranch and a teaspoon of chili powder (or more if you like it muy caliente!). Add salt and pepper to taste! Great as a side dish or a dip for chips this Cinco de Mayo!
