Grilled Corn with Pimiento-Cheese Butter

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

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  • Makes: 12 servings
  • Serving Size: 1 ear
  • Prep: 15 mins
  • Total Time: 30 mins

Grilled Corn with Pimiento-Cheese Butter

Directions

  1. 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.
  2. In a medium bowl stir together pimientos, butter, mayonnaise, garlic powder, and cheese. Top each ear with butter mixture and chives.

From the Test Kitchen

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

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Nutrition Facts (Grilled Corn with Pimiento-Cheese Butter)

  • Per serving:
  • 253 kcal ,
  • 18 g fat
  • (8 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 34 mg chol. ,
  • 305 mg sodium ,
  • 18 g carb. ,
  • 2 g fiber ,
  • 6 g sugar ,
  • 8 g pro.
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