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
- Leave a small portion of the husk attached to each ear to use as a natural handle for easier serving and eating.
- Drain diced tomatoes well before topping the corn to prevent excess moisture from thinning the cheese sauce.
- If using feta cheese, add it after the nacho cheese sauce while the corn is still hot so it softens slightly without completely melting.
- Assemble just before serving. The grilled corn can be made ahead, but the cheese sauce, fresh toppings, and tortilla chips should be added at the last minute for the best texture.
- For a cleaner presentation, drizzle the cheese sauce in a zigzag pattern instead of completely covering the corn. This helps keep the colorful toppings visible and makes the finished dish look more appetizing.
Nutrition
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