Grilled Corn with Hot Paprika Oil and Manchego Cheese (Maíz Rustido)

Ingredients for Grilled Corn with Hot Paprika Oil and Manchego Cheese (Maíz Rustido)

• 1 lime

• 3 ears of corn, husks and silk removed

• 1 teaspoon hot pimentón (smoked paprika)

• 20ml extra-virgin olive oil

• 30g aged Manchego cheese

• Maldon sea salt

How to make Grilled Corn with Hot Paprika Oil and Manchego Cheese (Maíz Rustido)

Heat a grill to high. (As an alternative, you could use a rack set over a gas burner.)

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.

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.

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.