Nacho Grilled Corn on the Cob

  • Prep Time 10 MINS
  • Cook Time 8 MINS
  • Total Time 18 MINS
Serves: 5



  • 10 tbsp Ricos Gourmet Nacho Cheese Sauce (2 tbsp per ear of corn, or more, if desired)
  • 2-3 tbsp olive oil
  • 5 ears fresh corn, cleaned
  • Pico de gallo (chopped red onion, jalapeño, cilantro, and tomato) (1 tbsp per ear of corn)
  • ½-¾ cup crumbled queso fresco or cotija
  • Ancho chili powder to taste (optional)
  • 5 lime wedges (optional)
  • Salt & ground black pepper to taste


  • 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.