Pimento Cheese Spread with roasted corn recipe will be a summer favorite. The smoky grilled corn still pops a crunchy sweetness in your mouth in this creamy, cheesy spread. Everyone will be asking for your Pimento Cheese Spread recipe!
Pimento Cheese Spread with Roasted Corn
One of my family’s favorite fresh vegetable is corn on the cob. When the kids are given the option to choose the vegetable for dinner, nine times out of ten they will choose frozen corn or corn on the cob is their absolute favorite. They will surprise me from time to time and ask for broccoli or green beans but it is a guarantee if they see fresh corn on the cob at the store they will cheer!
I am a BIG fan of eating fruits and vegetable that are in season. Sunshine Sweet corn is NOW in season, fresh from Florida. April and May are the peak months for corn from Florida and we couldn’t be happier!
For the full recipe and complete directions scroll to the bottom of the post where the recipe card is! You can also print the recipe there!
Where do you husk corn?
In my area it is apparently a ‘thing’ to husk your corn at the grocery store. They have bins set up for people to leave their husks for disposal and frankly, this confuses me. Why would you want to pull away the natural casing of the corn and release the moisture? Plus isn’t it a sort of rite of passage for your kids to husk the corn? I know my kids have races to see who can husk their corn the fastest?
Here are my girls giving it a go:
How do grill the corn cobs?
Start with 3 ears of freshly husked corn and pop it onto a hot grill to get some nice char marks on it.
We are not going for overly caramelized corn but more of a grill kissed corn.
This took less than ten minutes for me. Be sure to rotate the corn every few minutes and watch for flair ups if you leave the husks on the ends.
More corn recipes:
- Chipotle Copycat Roasted Chili-Corn Salsa
- Crab corn fritters
- Mexican corn dip
- Black Bean Corn Mango Salsa
- Home Made Corn Chowder With Bacon
- Crockpot Chicken Corn Soup
Pimento Cheese recipe ingredients:
- grilled corn (see above)
- extra sharp cheddar cheese (grated)
- mayonaise
- pimentos, drained and chopped finely (or substitute in my homemade roasted red peppers)
- dash of salt and pepper
- Tablespoon chopped chives (Here is how I save them from my garden)
How to make pimento cheese with roasted corn:
- Once your corn has cooled, slice it off the cob.
- Combine all the ingredients in a bowl thoroughly.
- For best results allow to chill for at least an hour in the refrigerator.
Where do you serve pimento cheese with roasted corn dip?
I love this spread as an appetizer, to take to a pot luck, summer picnics or to share with friends. You also may find me on the couch watching Netflix eating the dip with a spoon. Don’t judge.
Can I make a grilled cheese with this pimento cheese dip?
I even suggest using it to make a grilled cheese sandwich!
The layers of flavor marry very nicely together. The smoky grilled corn still pops a crunchy sweetness in your mouth in this creamy, cheesy spread. I made a batch of this and have been nibbling off of it all day. It is so good!
Will this pimento cheese make a good pimento cheese sandwich?
This pimento cheese spread will make an amazing pimento cheese sandwich! It is a twist on the classic with the roasted corn and you will have a delicious sandwich.
What do you serve the pimento cheese dip with roasted corn on?
I serve it will grilled baguette slices, but corn chips or wheat crackers are also good options!
Pimento Cheese Roasted Corn Spread
Pimento Cheese Spread with roasted corn recipe will be a summer favorite. The smoky grilled corn still pops a crunchy sweetness in your mouth in this creamy, cheesy spread. Everyone will be asking for your Pimento Cheese Spread recipe!
Ingredients
- 3 cobs Sunshine Sweet grilled corn
- 1 pound extra sharp cheddar cheese, grated
- 1 1/3 cups mayonaise
- 1 7 oz. jar pimentos, drained and chopped finely
- dash of salt and pepper
- 1 Tablespoon chopped chives
Instructions
- Once your corn has cooled, slice it off the cob.
- Combine all the ingredients in a bowl thoroughly.
- For best results allow to chill for at least an hour in the refrigerator.
Nutrition Information:
Yield:
8Serving Size:
1/4 cupAmount Per Serving:Calories: 502 Total Fat: 47g Saturated Fat: 16g Trans Fat: 1g Unsaturated Fat: 29g Cholesterol: 74mg Sodium: 635mg Carbohydrates: 6g Fiber: 1g Sugar: 2g Protein: 14g
Pin to Pinterest:
originally published May 5, 2015
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Ima says
I love to grilled corn in this recipe. Very well done. Can I use canned fire roasted corn in the winter?
Tracy says
I tried this as a grilled cheese sandwich and it was so…good! Thanks!