Brooke Williamson’s Chip-Crusted Baby Corn with Chipotle Buttermilk Ranch
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Brooke Williamson, a renowned chef from the Food Network, has introduced a delightful twist on a classic corn dish just in time for the end-of-summer barbecues. The Chip-Crusted Baby Corn with Chipotle Buttermilk Ranch recipe showcases a playful and bold approach to celebrating corn in a unique way. Williamson, the author of the Sun-Kissed Cooking cookbook, expresses her love for incorporating familiar comfort flavours like ranch, chips, and grilled corn but with a creative twist.
Williamson believes that baby corn is an underutilised ingredient that can bring a fun element to any dish. She explains, “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.” The dish offers a perfect balance of sweet and fresh baby corn paired with a smoky, creamy ranch dressing that carries a slight kick from the chipotle peppers.
The Chip-Crusted Baby Corn recipe is designed to be versatile, fitting for both a casual family dinner or a gathering with friends in a backyard setting. Williamson suggests serving the dish while summer lingers, as it strikes a balance between being approachable and impressive. With the right blend of flavours and textures, this dish is sure to be a hit at any summer gathering.
To recreate Brooke Williamson’s Chip-Crusted Baby Corn with Chipotle Buttermilk Ranch at home, you’ll need a few key ingredients and some simple cooking techniques. The recipe includes a flavourful chipotle buttermilk ranch dressing that is made by combining mayonnaise, sour cream, buttermilk, fresh dill, chipotle peppers in adobo sauce, and seasonings. This zesty dressing is then paired with corn tortilla chips, smoked paprika, and fresh chives to create a crunchy topping for the corn.
The cooking process involves grilling the fresh baby corn until it’s nicely browned and then tossing it in the chipotle dressing before rolling it in the prepared tortilla crumb mixture. The end result is a visually appealing and mouth-watering dish that showcases the best of summer produce. This recipe offers a creative and delicious way to enjoy corn in a new light and is guaranteed to impress your guests at any summer gathering.
Brooke Williamson’s Chip-Crusted Baby Corn with Chipotle Buttermilk Ranch is a testament to the chef’s culinary creativity and innovative approach to classic dishes. By infusing bold flavours and playful elements into a traditional corn recipe, Williamson has created a dish that is both visually stunning and satisfying to the taste buds. Whether you’re hosting a casual dinner or a backyard barbecue, this recipe is sure to elevate your menu and leave a lasting impression on your guests.