This post has been sponsored by The Chef and His Wife as part of a direct partnership with Chattavore. As always, all opinions are my own! Scroll down for video!
Southern street corn is loaded up with all kinds of good stuff – The Chef and His Wife pimento cheese, mayo, and bacon – for a delicious side dish!
Click here to save this recipe on Pinterest!
Pimento Cheese + Grilling
I’ve had two obsessions this summer: pimento cheese and grilling. I hope that you guys aren’t sick of either, because I’m sure not and this is probably not going to be the last post you see on here this summer featuring one or the other (or both).
One of the things that I have been grilling incessantly this summer is corn. Honestly, corn on the cob is not something that I typically cook often. I’m more of an “open a bag of frozen corn” type of chick. However, when you put some fresh summer corn on the grill, well, magic happens.
Everything is Better with Bacon and Cheese!
Of course, if you want to amp up the magic in just about any dish, all you have to do is add some cheese and some bacon. Am I right or am I right? Yeah, that’s what I thought. The idea for Southern street corn came to me one day while I was driving, and after a little brainstorming with Philip and then later my brother I arrived at exactly what I wanted it to be.
Mexican street corn is mayonnaise, Cotija cheese, paprika, cilantro, and a little lime…maybe a couple of other things. Naturally, Southern street corn would have to have pimento cheese (because what cheese is more Southern than that) and bacon. Duh.
The Chef and His Wife
Not only have I been obsessed with pimento cheese lately, specifically I have been obsessed with the pimento cheese from The Chef and His Wife. Basically just down the street from my house, The Chef and His Wife offers lots of ready-made meals (entrees, soups, pizzas) and desserts as well as five varieties of pimento cheese (regular, smoked Gouda, jalapeño, chipotle, and blue cheese). You can order ahead online or by calling, or just come in the shop and check out their selection (they also offer space for banquets and parties). They even deliver – when you place your order you can see several options for having your order delivered to your home or for pickup at a local farmers market.
I got obsessed with The Chef and His Wife’s pimento cheese after some work friends told me to pick some up at Food City – the regular, smoked Gouda, and jalapeño are available in all Chattanooga-area Food City stores (including in the Cleveland area). I love that I can support a local business when I am packing my lunch for work, and I love Chef Tim Mulderink’s story – he started The Chef and His Wife while working full-time at another job, making meals for friends on the weekends so that they wouldn’t have to cook when they got home from work at night. Six years later, he and his staff have built a great business that is thriving with the help of Chattanooga-area patrons, and they are hoping to open a second location in the not-too-far-away future. I got in touch with Chef Tim to see if he would be interested in working together, and here we are.
Southern Street Corn Tips
Of course, if you don’t live around these parts, you can make your Southern street corn with whatever your favorite pimento cheese is – store-bought or homemade. I’m not going to lie, this Southern street corn is a messy prospect to make and to eat, but it’s totally worth it. A few tips to keep the mess to a minimum:
1) Use corn cob holders to hold the corn while you’re adding the toppings as well as when you are eating it.
2) Let the corn cool to room temperature before adding the toppings.
3) Allow the pimento cheese to warm up a little bit before attempting to spread it.
4) Lay the corn on a plate, tray, or cutting board to add the toppings, turning to get to the opposite side
5) Keep napkins handy!
I hope that you will make this Southern street corn, and if you live in the Chattanooga area, stop by to see Chef Tim in the shop or at a local farmers market (Memorial Hospital or Volkswagen on Wednesdays, Erlanger on Fridays, and The Chattanooga Market on Sundays), or pick up some The Chef and His Wife pimento cheese in the refrigerated section of your nearest Food City. The Chef and His Wife is located at 6849 Prestige Lane, Hixson, Tennessee 37343. They are open Monday – Thursday, 10 a.m. to 6 p.m., Friday, 10 a.m. to 7 p.m., and Saturday, 10 a.m. to 2 p.m. You can call them at 423.508.5823. For more information, you can check out The Chef and His Wife website or find them on Facebook, Twitter, and Instagram.
Yield: 4 ears of corn
10 minPrep Time:
10 minCook Time:
20 minTotal Time:
- 4 ears corn
- 2 tablespoons olive oil
- 1/4 cup mayonnaise
- 1/2 cup pimento cheese (I used The Chef and His Wife smoked Gouda pimento cheese)
- 4 strips bacon, cooked and finely chopped
- Preheat a grill to high.
- While the grill is heating, take the pimento cheese out of the refrigerator and allow it to come to room temperature.
- Shuck the corn and brush lightly with olive oil.
- Grill the corn for 10 minutes, turning every 2-3 minutes.
- Allow the corn to cool slightly. Spread each ear of corn with mayonnaise then with pimento cheese. Sprinkle the chopped bacon all over the corn. Serve immediately.
Prep/cook time does not include time to cook bacon or allow the corn to cool.