Brooke Williamson’s Chip-Crusted Baby Corn with Chipotle Buttermilk Ranch

For your end-of-summer barbecues, Brooke Williamson has your new go-to corn recipe.

“Baby corn isn’t something you see a lot outside of a stir-fry, but it’s such a fun ingredient. The idea is to celebrate corn in a playful way that still feels bold and elevated,” says the Food Network star.

“I love taking familiar comfort flavors—like ranch, chips and grilled corn—and giving them a little twist,” the author of the Sun-Kissed Cooking cookbook explains. “This dish is all about contrast: sweet, fresh baby corn with a smoky, creamy ranch that’s got a little kick from the chipotle.”

Williamson recommends serving the dish while summer is still here, saying, “It hits that perfect balance of approachable and impressive, so it works anywhere from a laid-back family dinner to a backyard gathering with friends and a cold drink in hand.”

Brooke Williamson’s Chip-Crusted Baby Corn with Chipotle Buttermilk Ranch

½ cup mayonnaise

½ cup sour cream

¼ cup whole buttermilk

1 Tbsp. chopped fresh dill

1½ tsp. finely chopped canned chipotle chile in adobo sauce plus 1 Tbsp. sauce (from 1 [7-oz.] can)

1 tsp. onion powder

1½ tsp. garlic powder, divided

1 tsp. kosher salt, divided

1 tsp. black pepper, divided

1 cup corn tortilla chips, crushed

½ tsp. smoked paprika

3 Tbsp. neutral cooking oil (such as canola), divided

1 Tbsp. thinly sliced fresh chives plus more for garnish

32 ears fresh baby corn (about 9 oz. total) or 4 large ears fresh corn, shucked

1. Whisk together mayonnaise, sour cream, buttermilk, dill, chipotle chile and adobo sauce, onion powder, 1 teaspoon of the garlic powder, ½ teaspoon of the salt and ½ teaspoon of the pepper in a medium bowl. Cover sauce, and refrigerate until flavors meld, at least 1 hour or up to 12 hours.

2. Meanwhile, preheat oven to 350°. Line a large rimmed baking sheet using parchment paper. Toss together crushed tortilla chips, smoked paprika, 1 tablespoon of the oil and remaining ½ teaspoon garlic powder on baking sheet; spread in an even layer. Bake in oven until golden brown and crisp, about 8 minutes, stirring halfway through baking time. Let cool completely, about 15 minutes. Stir in chives, and set aside.

3. Toss together corn and remaining ½ teaspoon salt, ½ teaspoon pepper, and 2 tablespoons oil in a medium bowl until coated. Heat a grill pan or large cast-iron skillet over high. Working in batches if needed, add corn in an even layer; cook, rotating occasionally, until browned all over, 3 to 4 minutes. Transfer corn to a separate medium bowl. Repeat process with remaining corn, if needed. Drizzle corn evenly with 1 tablespoon of chipotle sauce; toss to coat. Transfer to baking sheet with cooled tortilla-crumb mixture, rolling to coat in crumbs. Transfer to a platter. Sprinkle with any leftover crumb mixture and additional chives; serve with remaining chipotle sauce on the side.

Serves: 4

Active time: 45 minutes

Total time: 1 hour, 45 minutes