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Grilled Corn Off the Cobb with Pimiento Cheese


  • 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.