Nacho Corn on the Cob
Equipment
- gridle
Ingredients
- 2-3 Tablespoons vegetable oil
- Salt to taste
- Ground black pepper to taste
- 5 ears of fresh corn, cleaned
- 10 Tablespoons Rico's Gourmet Nacho Cheese Sauce (2 Tablespoons per ear of corn, or more if desired)
- 5 Tablespoons pico de gallo (chopped red onion, jalapeno, cilantro, and tomatoes) (1 Tablepsoon per ear of corn)
- ½-3/4 cup crumbled queso fresco or cotija
- ancho chili powder to taste (optional)
- 5 lime wedges (optional)
Instructions
- 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
Nutrition
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