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Creamy Jalapeno Grilled Corn

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Servings: Makes 6 ears

Cook Time: 15 minutes

Prep Time: 5 minutes


6 ears corn, shucked
Olive oil, for grilling
1/2 cup ranch dressing
1/4 cup cotija cheese
2 jalapenos, stemmed


1. Preheat grill to medium-high, then clean and oil grates. Brush corn all over with oil and wrap each ear in foil. Grill corn, turning occasionally, until tender, about 15 minutes.
2. Meanwhile, brush jalapenos with oil and grill until well charred, 3 to 5 minutes per side. Scrape away some of the burnt skin from jalapenos, then remove seeds and roughly chop.
3. Mix together ranch dressing and cotija cheese and drizzle over grilled corn; top with chopped jalapenos and serve.
Source: Hannaford fresh Magazine, July - August 2017

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes 6 ears
Base Nutrients
Calories 250 kcal (12%)
Calories from Fat 126 kcal (0%)
Total Fat 14 g (21%)
Saturated Fat 3 g (15%)
Cholesterol 10 mg (3%)
Sodium 270 mg (11%)
Total Carbohydrates 29 g (9%)
Dietary Fiber 4 g (16%)
Protein 6 g (10%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

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