Casual
Nacho Grilled Corn on the Cob
- Prep Time 10 MINS
- Cook Time 8 MINS
- Total Time 18 MINS
Serves: 5
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Ingredients
- 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
Instructions
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Heat a grill pan over medium-high heat. In a small bowl, combine the vegetable oil, salt, and ground pepper to taste.
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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).
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Serve corn slathered/topped with warm nacho cheese sauce, pico de gallo, and crumbled queso fresco.
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If desired, you can sprinkle on a bit of chili powder and lime juice.