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

Source: Better Homes and Gardens


Credit: Annie Schlechter

Recipe Summary

15 mins
30 mins


Ingredient Checklist


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.

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


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; fat 18g; cholesterol 34mg; saturated fat 8g; carbohydrates 18g; mono fat 5g; poly fat 4g; insoluble fiber 2g; sugars 6g; protein 8g; vitamin a 836.4IU; vitamin c 14.4mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.7mg; vitamin b6 0.1mg; folate 44.5mcg; vitamin b12 0.2mcg; sodium 305mg; potassium 280mg; calcium 139mg; iron 0.7mg.