Pre-heat the grill to medium-high.
Combine the cheddar cheese, cream cheese, garlic, pimientos, hot sauce and Worcestershire in a food processor, slather on hot corn and serve.
This recipe will coat up to 12 ears of corn and will keep a week refrigerated. Try leftover pimiento cheese topping slathered on a BLT, rolled in an omelet or as a dip for sesame melba toast or Ritz crackers.