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Quick & Easy: A cheesy, buttery take on grilled corn on the cob


8 ears corn, husks and silk removed

Olive oil

8 oz. queso fresco cheese

1 tsp. paprika

1 tsp. garlic powder

½ tsp. kosher salt

½ tsp. ground black pepper

1 stick butter, cut into 8 pieces

Heat the grill to high. Rub each ear of corn with a bit of olive oil. Once the grill is hot, arrange the corn in a single layer on the grill grates. Cover the grill and reduce the heat to medium. Cook for 6 minutes, turning several times.

Meanwhile, use a grater (large holes) to grate the queso fresco into a medium bowl. Add the paprika, garlic powder, salt and pepper, then toss well.

When the corn is ready, use tongs to transfer it to a rimmed baking sheet or baking pan that will fit on your grill. Sprinkle the cheese mixture over the corn. Arrange the butter chunks evenly over the corn. Place the pan on the grill, cover and cook for 2 to 4 minutes, or until the butter is melted. Serve immediately.

Makes 8 servings.

— J.M. Hirsch

Associated Press


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