- 6 ears fresh corn, husks and silk removed
- 1 - 2 tablespoons finely chopped red onion
- 1/2 cup dill pickle relish
- Shredded white cheddar
Grill husked corn over medium heat, turning, until the kernels are tender and browned in spots, 12 to 15 minutes. In a small bowl, combine 1 to 2 tbsp. finely chopped red onion with 1/2 cup dill pickle relish; coat the corn with a thin layer. Sprinkle with shredded white cheddar.