Nacho Grilled Corn on the Cob

Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Servings: 5 people

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Cuisine: Mexican


  • 2-3 tbsp olive oil
  • salt to taste
  • ground black pepper to taste
  • 5 ears fresh corn, cleaned
  • 10 tbsp Ricos Gourmet Nacho Cheese Sauce (2 Tablespoons per ear of corn, or more if desired)
  • pico de gallo (chopped red onion, jalapeno, cilantro, and tomatoes) (1 Tablepsoon per ear of corn)
  • 1/2-3/4 cup crumbled queso fresco or cotija
  • ancho chili powder to taste (optional)
  • 5 lime wedges (optional)


  • Heat a grill pan over medium-high heat. In a small bowl, combine the vegetable oil, salt, and ground pepper to taste.
  • When the pan is hot, brush the corn with the seasoned oil and then grill all sides until the corn is charred and cooked (8-12 minutes total).
  • Serve corn slathered/topped with warm nacho cheese sauce, pico de gallo, and crumbled queso fresco.
  • If desired, you can sprinkle on a bit of chili powder and lime juice.

Recipe Notes

Recipe & Images submitted by Easy and Delish Blogger Denise Browning