Grilled corn with hot paprika oil and manchego cheese recipe

Ingredients for Grilled corn with hot paprika oil and manchego cheese (maíz rustido)

• 1 lime

• 3 ears of corn, husks and silk removed

• 5 ml hot pimentón (smoked paprika)

• 20 ml extra-virgin olive oil

• 28 g aged manchego cheese

• Maldon sea salt, to taste

How to make Grilled corn with hot paprika oil and manchego cheese (maíz rustido)

1. Preheat the grill to high. Alternatively, set a rack over a gas burner.

2. Trim the top and bottom off the lime, then remove and reserve the zest. Slice between the membranes to release the lime segments and place them in a large bowl.

3. Grill the corn, turning occasionally, until charred and tender all over, about 5 minutes. Once cool enough to handle, cut the kernels off the cobs and add them to the bowl with the lime segments. Toss until well combined.

4. Divide the corn and lime mixture among serving dishes.

5. In a small bowl, mix the pimentón and oil, then drizzle this over the corn.

6. Using a microplane, shave the cheese directly over the corn mixture, then sprinkle with the reserved lime zest.

7. Finish with a sprinkle of Maldon salt and serve immediately.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.