HOME > Recipes > Grilled Corn Off the Cobb with Pimiento Cheese

Grilled Corn Off the Cobb with Pimiento Cheese

A dollop of pimiento cheese takes this grilled corn to the next level. First served at Rachael's 2016 Feedback in Austin, its a great addition to  your next BBQ.


  • 1 1/2 cups shredded yellow sharp cheddar or cheddar with jalapeños

  • 1 3-ounce brick cream cheese, room temperature

  • 1 large clove garlic, grated or pasted

  • 1 4-ounce jar chopped pimientos, well drained

  • 1 teaspoon hot sauce, to taste

  • 1 teaspoon Worcestershire, or to taste

  • 4 ears corn on the cob, grilled


Pre-heat the grill to medium-high.

Combine the cheddar cheese, cream cheese, garlic, pimientos, hot sauce and Worcestershire in a food processor, slather on hot corn and serve. 

This recipe will coat up to 12 ears of corn and will keep a week refrigerated. Try leftover pimiento cheese topping slathered on a BLT, rolled in an omelet or as a dip for sesame melba toast or Ritz crackers.

The Tools You'll Need

You May Also Like

A signature combo of Lousiana's favorites, shrimp and andouille sausage, along with spicy seasonings, are...
This filling salad is easy to prepare and works well for dinner or lunch. For...
This mac 'n cheese works well with Rachael's Arugula and Pear Salad.