Place each ear of corn onto 1 piece 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.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.
6 ears corn on the cob, husks removed1 jar (16 ounces) Pace® Picante Sauce6 tablespoons butter6 tablespoons grated cotija cheese or Parmesan cheese
Classic chicken divan gets an ethnic twist...
Dress up your dessert table by serving the...
Sautéed shrimp and scallops are bathed in...
This hummus toast is perfect for days when...