Labor Day is always a little bitter sweet.
No matter how warm it is the week of, it always feels like Labor Day hits and suddenly fall is in the air.
Being slightly obsessed with summer, this definitely makes me a little sad.
We usually try to soak up the last moments of summer and head to Fire Island (a beach community near NYC).
We jump in the ocean, take wagon rides, and of course, hit up the kiddie pool.
This Labor Day, however, things are going to be a little different…
My brother is getting married!!!
He is the youngest of the five children in my family, and even though I still kind of think he is nine-years-old, I have to look around and realize he is all grown up.
Luckily for him, he met this beautiful lady, Jessica, who is as kind, genuine, and thoughtful as someone can possibly be.
I can’t wait to be a part of their wedding. It will truly be my honor.
So we won’t be at the beach, but that doesn’t mean I can’t inspire you to make your Labor Day celebration that much better!
And it’s not that a classic grilled corn isn’t great simply slathered with butter and a dash of salt.
But when you’re ready for a twist on this classic, I’ve got one to make your mouth water.
Pimento cheese grilled corn!
Now I know what you’re thinking—isn’t Damaris the pimento cheese queen?
Yes, that she is! This recipe is actually based on her perfected version that I first tasted five years ago at her wedding.
Love is in the air! ♥
At her wedding, Damaris had pimento cheese everywhere in little mason jars, set up next to a variety of crackers.
You could nibble and lounge on couches in the middle of a Kentucky park.
A little cream cheese, mayo, cheddar, pimento cheese, and jalapeño, and you are ready to make some corn very happy.
What I love about this, is that you can use the pimento cheese on the corn, but also have some extra for appetizers before your meal.
And if you want to get crazy, I won’t judge if you have some for dessert too. ;)
Pimento Cheese Grilled Corn
- 4 ears sweet corn
- 2 tablespoons olive oil
- 4 ounces shredded cheddar cheese
- 2 ounces cream cheese, at room temperature
- 2 ounces finely chopped pimentos
- 1 small jalapeno, diced
- 1½ tablespoons mayonnaise
- ¼ teaspoon cayenne pepper
- Pinch of kosher salt
- Cracked black pepper, to taste
- 1 tablespoon minced chives, for garnish
- Heat a grill pan over medium-high heat (or heat a gas or charcoal grill). Pull the outer husks of the corn down the ear to the base, stripping away the silk from each ear. Then tie the loose outer husks together at the base, creating a long handle. Rub each corn ear with ½ tablespoon of the oil, then place on the hot grill pan, cooking until slightly charred on all sides—about 10 minutes, turning as needed.
- While the corn is cooking, place the cheddar cheese, cream cheese, pimentos, jalapeno, mayonnaise, cayenne pepper, salt, and black pepper in a medium bowl and mix until thoroughly combined.
- Serve immediately by spreading 1 to 2 tablespoons of the pimento cheese mixture over each ear of corn, finishing with a sprinkle of chives.
- Pimentos in a jar are found in the grocery store in the same aisle as jarred olives.