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Grilled Corn with Ranch Dressing and Ham & Pepper Relish
Grilled corn on the cob
Pinkyone / Shutterstock
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Grilled corn is great because you can put whatever you want on it. And, if the corn is good quality, the end result will taste amazing. I enjoy playing with unusual texture and flavor combinations, as in this recipe for grilled corn topped with saffron ranch dressing and country ham and red pepper relish. 


  • Saffron ranch dressing (makes about 1 quart)

    • 1 small pinch saffron threads
    • 1/4 cup hot water
    • 1 cup buttermilk
    • 1 cup sour cream
    • 2 tablespoons minced parsley
    • 2 tablespoons minced chives
    • 3/4 teaspoon chopped garlic
    • 1/4 cup roasted garlic cloves
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
  • Country ham and red pepper relish (makes 3/4 cup)

    • 2 slices country ham or proscuitto, finely chopped
    • 1/4 cup hot pepper relish
    • 1/4 cup parsley leaves, chopped
    • 2 tablespoons crème fraÎche
  • Corn

    • 6 ears corn, husks removed


For the saffron ranch dressing:

1. In a small bowl, steep the saffron in the hot water until bright yellow and fragrant, 2-3 minutes.

2. Combine all ingredients, including the saffron and steeping water, in a large mixing bowl and mix thoroughly.

3. Transfer the mixture to a food processor and blend, in small batches, until smooth.

4. Store in small batches and refrigerate until ready to use.

For the country ham and red pepper relish:

In a bowl, mix all the ingredients together. Cover and refrigerate until ready to use.

For the corn:

1. Bring a large pot of water to a boil and add salt.

2. Add the corn and bring the water to a simmer. Cook until just tender.

3. Remove the corn from the pot and dry the corn thoroughly.

4. Preheat grill to medium-high heat.

5. Grill the corn for a few second on each side to add char and create grill marks.

To serve:

Set out bowls of the dressing and relish and let guests smear their corn on the cob with the toppings.

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