Grilled Corn with Piquillo Pepper Butter and Grated

Name: Grilled Corn with Piquillo Pepper Butter and Grated Manchego
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sticks unsalted butter, slightly softened; 4 piquillo peppers, patted dry and chopped; 4 cloves garlic, chopped; 2 teaspoons chopped fresh thyme; 1 teaspoon Spanish paprika; 1 teaspoon kosher salt, plus more for seasoning; 1/4 teaspoon freshly ground black pepper, plus more for seasoning; 12 corn ears; 1 cup grated Manchego cheese; 1/4 cup chopped fresh thyme, for garnish

Servings: persons

1
For the grilled corn: Pull the husks of the corn enough to remove the silks, without removing the husks from the stem.
2
Re-wrap the corn in the husks and soak in cold water for 15 minutes.
3
For the piquillo pepper butter: Blend the butter, piquillo peppers, garlic, thyme, paprika, salt and pepper in a food processor until smooth.
4
Scrape the butter into a bowl, cover and refrigerate for at least 1 hour and up to 24 hours before using.
5
Soften the butter slightly before using.
6
Heat the grill for direct grilling.
7
Remove the corn from the water, shake and place on the grates of the grill.
8
Cover the grill and cook the corn until tender, about 10 minutes.
9
Remove the corn from the grill, pull the husks back and brush the corn with the piquillo pepper butter.
10
Sprinkle the corn with salt and pepper, Manchego and thyme.

833

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 sticks unsalted butter, slightly softened, 4 piquillo peppers, patted dry and chopped, 4 cloves garlic, chopped, 2 teaspoons chopped fresh thyme, and more.

Yes, Grilled Corn with Piquillo Pepper Butter and Grated Manchego 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.

That's it — enjoy your meal!

Grilled Corn with Piquillo Pepper Butter and Grated Manchego

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions