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Mexican Corn on the Cob

Corn on the cob gets a burst of vibrant flavor when it’s roasted on the grill with butter and picante sauce, then sprinkled with grated cheese.

Total Time: 27 minutes

Serves: 6 people 

Prep Time: 10 Minutes



  • 6 ears corn on the cob, husks removed

  • 1 jar (16 ounces) Pace® Picante Sauce

  • 6 tablespoons butter

  • 6 tablespoons grated cotija cheese or Parmesan cheese


  1. Place each ear of corn onto 1 piece of heavy-duty aluminum foil. Top each with 1/3 cup picante sauce and 1 tablespoon butter. Pull the edges of the foil up over the corn. Double-fold the edges and tuck the ends under to seal.

  2. Heat the grill to medium. Grill the corn packets for 15 minutes, turning them over several times during grilling. Remove the corn packets from the grill. Open the packets. Return the corn to the grill, in the open foil packets, and grill for 2 minutes. Sprinkle the corn with the cheese.

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