Grilled Corn with Hot Paprika Oil and Manchego Cheese (Maíz Rustido)
Charred sweet corn gets dressed up with a smoky paprika oil, sharp aged Manchego cheese, and bright citrus in this Spanish-inspired side dish. The combination of grilled corn, spicy pimentón, and salty Manchego creates an elevated take on Mexican street corn.
Ingredients
- •1 whole lime
- •3 ears corn
- •1 teaspoon hot pimentón (smoked paprika)
- •4 teaspoons extra-virgin olive oil
- •1 ounce aged Manchego cheese
- •1 pinch Maldon sea salt
Cooking Instructions
- 1.
Heat a grill to high. (As an alternative, you could use a rack set over a gas burner.)
10 min
- 2.
Trim the top and bottom off the lime. Remove and reserve the zest. Slice between the membranes to release the lime segments. Reserve in a large bowl. Grill the corn, turning to char evenly, until dark brown all over and tender, about 5 minutes. When cool enough to handle, cut the kernels off the cobs. Transfer to the bowl containing the lime segments and toss until well mixed. Divide among serving dishes.
15 min
- 3.
Mix the pimentón and oil in a small bowl and drizzle all over the corn. Shave the cheese directly over the corn mixture with a microplane, then sprinkle the lime zest on top. Sprinkle with Maldon salt and serve immediately.
5 min
