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Nacho Corn on the Cob
Quick and easy Nacho Corn on the Cob topped with nacho sauce, pico de gallo, and queso fresco. The perfect side to serve at bbq's and summer backyard parties.
Course:
Side Dish
Cuisine:
Mexican
Keywords:
nacho corn
Prep Time
10
minutes
Cook Time
8
minutes
Total Time
18
minutes
Servings
5
corn on the cob
Calories
154
kcal
Author
Denise Browning
Cost
$1 per portion
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)
1/2-3/4
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
Although this nacho grilled corn on the cob is a feast by all itself, you can also serve as a side for barbecue or grilled meats.
Nutrition
Calories:
154
kcal
|
Carbohydrates:
6
g
|
Protein:
3
g
|
Fat:
14
g
|
Saturated Fat:
7
g
|
Cholesterol:
11
mg
|
Sodium:
405
mg
|
Potassium:
34
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
304
IU
|
Vitamin C:
6
mg
|
Calcium:
96
mg
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