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Melt pimiento-cheese and butter over grilled corn for the ultimate summer side dish recipe.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel back husks from corn, leaving attached at base. Remove silks. Using 100-percent-cotton kitchen string, tie back husks, leaving ears exposed. Rinse; pat dry. Brush with oil; sprinkle with 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Grill on rack of a covered grill directly over medium heat 12 to 15 minutes or until crisp-tender, turning to brown evenly.

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  • In a medium bowl stir together pimientos, butter, mayonnaise, garlic powder, and cheese. Top each ear with butter mixture and chives.

Tips

Refrigerate Pimiento-Cheese Butter in an airtight container up to 3 days. Let stand 30 minutes at room temperature to soften before using.

Nutrition Facts

253 calories; 18 g total fat; 8 g saturated fat; 4 g polyunsaturated fat; 5 g monounsaturated fat; 34 mg cholesterol; 305 mg sodium. 280 mg potassium; 18 g carbohydrates; 2 g fiber; 6 g sugar; 8 g protein; 0 g trans fatty acid; 836 IU vitamin a; 14 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 45 mcg folate; 0 mcg vitamin b12; 139 mg calcium; 1 mg iron;

Reviews

1 Ratings
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