Grilled Corn With Hot Paprika Oil And Manchego Cheese Maíz Rustido Recipes

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GRILLED CORN WITH HOT PAPRIKA OIL AND MANCHEGO CHEESE (MAíZ RUSTIDO)



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

Smoky and spicy, creamy and bright, this is an irresistible dish that flies off our market menu all summer.

Provided by Marc Vidal

Categories     Summer     Grill/Barbecue     Grill     Corn     Cheese     Paprika     Lime     Side

Yield 2-4 servings

Number Of Ingredients 6

1 lime
3 ears of corn, husks and silk removed
1 teaspoon hot pimentón (smoked paprika)
4 teaspoons extra-virgin olive oil
1 ounce aged Manchego cheese
Maldon sea salt

Steps:

  • 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.

ROASTED CORN WITH MANCHEGO & LIME



Roasted Corn with Manchego & Lime image

Provided by Jean Georges Vongerichten

Categories     Cheese     Side     Picnic     Graduation     Backyard BBQ     Corn     Summer     Birthday     Family Reunion     Shower     Chive     Jalapeño     Potluck     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 12

6 ears of sweet yellow corn, unhusked
2 tablespoons extra-virgin olive oil
2 tablespoons (1/4 stick) unsalted butter
Kosher salt
freshly ground black pepper
1 jalapeño, seeded, finely diced
1/2 teaspoon crushed red pepper flakes
1 lime, cut into 4 wedges
1 cup finely grated Manchego cheese
1/4 cup thinly sliced chives
2 teaspoons finely grated lime zest
ingredient info: Manchego cheese is sold at better supermarkets and at specialty foods stores.

Steps:

  • Preheat oven to 450°. Roast unhusked corn on a baking sheet, turning occasionally, until heated through and crisp-tender, about 15 minutes. Let cool. Shuck corn and cut kernels from cobs. Discard cobs.
  • Heat oil in a large skillet over high heat. Add corn kernels and sauté until heated through and light-golden in spots, 3-5 minutes. Add butter; stir until melted.
  • Season to taste with salt and pepper. Transfer corn to a large wide bowl or deep platter; sprinkle jalapeño and crushed red pepper flakes over. Squeeze lime wedges over; sprinkle with cheese, chives, and lime zest.

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Web Aug 27, 2018 1 lime. 3 ears corn, husk and silk removed. 1 teaspoon hot pimenton (smoked paprika) 4 teaspoons extra virgin olive oil. 1 ounce …
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  • 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.
  • 3. 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.
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