All-American Street Corn

Posted on March 10, 2026 by Cathy Burnham Martin

 

For National Ranch Dressing Day, let’s take a classic, like Mexican Street Corn, and make it all-American.

 

 

 

 

Super Simple American Street Corn
This easy switch from Mexican street corn starts by replacing cotija cheese and chopped cilantro.

Fresh corn on the cob
Butter, softened to room temp and seasoned with ranch dressing dry seasoning mix, salt & pepper (or paprika)
Shredded cheddar cheese or a cheddar-jack combo or muenster
Crumbled, cooked bacon
Creamy ranch salad dressing
Finely sliced, thin green onions

Grill fresh corn on the cob. Brush with softened butter mixed with dry ranch dressing seasoning mix and pepper (or paprika). Top with a Cheddar-Monterey Jack cheese combo and return to hot grill, closed, for 1 minute to melt the cheese. Immediately top the cheese with bacon crumbles, drizzle with dressing, sprinkle with onions, and serve!

KISS Tip: You can also turn this bold by opting for a spice blend, such as Cajun or Old Bay.

About Cathy Burnham Martin

Author of 25+ books, and counting! A professional voice-over artist, dedicated foodie, and lifelong corporate communications geek, Cathy Burnham Martin has enjoyed a highly eclectic career, ranging from the arts and journalism to finance, telecommunications, and publishing. Along with her husband, Ron Martin, she has passions for entertaining, gardening, volunteering, active and visual arts, GREAT food, and traveling. Cathy often says, "I believe that we all should live with as much contagious enthusiasm as possible... Whether we're with friends or family, taking people along for the ride is more than half the fun."
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