Corn , Pimento Cheese , Cheddar , Southern
Best for: A Southern cookout alongside burgers, pork chops, or grilled chicken.
Sweet grilled corn gets a little Southern company from sharp cheddar, chopped pimentos, and soft butter. Spread it on while the ears are hot so the cheese softens into the smoky kernels.
Grill: Two-zone, 400–425°F. Equipment: Tongs, small bowl, fine grater.
Ingredients
12–15 minutes Total: 27–30 minutes.
- 4 ears fresh sweet corn, husks and silks removed
- 2 teaspoons neutral oil
- 3 tablespoons unsalted butter, softened
- ½ cup finely grated sharp cheddar, at room temperature
- 2 tablespoons diced jarred pimentos, drained and patted dry
- 1 teaspoon Dijon mustard
- ¼ teaspoon smoked paprika
- ⅛ teaspoon fine sea salt
- ⅛ teaspoon black pepper
- 1 tablespoon chopped fresh chives
Directions
Preheat a two-zone grill to 400–425°F. Pat the corn dry and rub with the oil.
Mash the softened butter and finely grated cheddar together in a bowl.
Stir in the pimentos, Dijon, paprika, salt, and pepper. Keep the mixture at room temperature while the corn cooks so it stays spreadable.
Grill the corn over direct heat for 12–15 minutes, turning every 2–3 minutes, until tender and lightly charred. Move to indirect heat if needed to finish without burning.
Transfer the hot corn to a platter and immediately spread with the pimento cheese butter, dividing it among the ears.
Scatter with chives and serve warm, spooning any melted butter from the platter over the corn.
Grilling tip: Finely grate the cheese yourself; thick shreds do not blend into the butter as smoothly.
