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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
Keywords:nacho corn
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 5 corn on the cob
Calories154 kcal
Cost $1 per portion


  • gridle


  • 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)


  • 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.


Calories: 154kcal | Carbohydrates: 6g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 11mg | Sodium: 405mg | Potassium: 34mg | Fiber: 1g | Sugar: 3g | Vitamin A: 304IU | Vitamin C: 6mg | Calcium: 96mg
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