Save Recipe Print
Total:
45 min
Active:
30 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Preheat a cast-iron pan over high heat.

Combine the Cheddar, pimientos, cream cheese, hot sauce, Worcestershire and garlic in a food processor; pulse to a paste-like consistency and set aside.

Cut the corn off the cob and set aside (do not discard the cobs). Add the oil to the pan, then add the corn and let char. Add in the scallion whites and cook a few minutes.

Meanwhile, in a medium pot, add the corn cobs, thyme bundle and bay leaf, and cover with chicken stock. Simmer 15 minutes, then strain and use to thin the pimiento cheese. Serve the corn with the pimiento cheese.

Categories:

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Oven Roasted Corn on the Cob

Recipe courtesy of Tyler Florence

Hot Corn Chile Dip

Recipe courtesy of Ree Drummond

Corn and Cheese Chowder

Recipe courtesy of Ree Drummond

Ba'Corn Cheese

Recipe courtesy of The Bun Shop

Grilled Corn and Bean Salad

Recipe courtesy of Valerie Bertinelli

Zucchini-Corn Fritters

Recipe courtesy of Food Network Kitchen

Creamed Corn Bread Pudding

Recipe courtesy of Nancy Fuller

Sweet Corn and Roasted Red Pepper Arugula Salad

Recipe courtesy of Trisha Yearwood

Grilled Corn Salad with Lime, Red Chili and Cotija

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories