Grilled Corn With Hot Paprika Oil And Manchego Cheese (Maíz Rustido) – a delicious recipe with lime, corn, hot pimentu00f3n, extra-virgin olive oil, Manchego cheese, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Heat a grill to high. (As an alternative, you could use a rack set over a gas burner.)
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.
3
Mix the pimenton 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.
138
kcal
Calories
8
g
Fat
16
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 lime, 3 ears of corn, husks and silk removed, 1 teaspoon hot pimenton (smoked paprika), 4 teaspoons extra-virgin olive oil, and more.
Yes, Grilled Corn With Hot Paprika Oil And Manchego Cheese (Maíz Rustido) falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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