Grilled Corn With Hot Paprika Oil And Manchego Cheese (Maíz Rustido)

1. 1

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

2. 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. 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.

* Per serving · 4 servings · Values may vary.