Summer Corn With Lime And Manchego Recipes

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

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.

SUMMER CORN WITH LIME AND MANCHEGO

Steps:

• Preheat oven to 450°F
• 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.
• Heat oil in a large skillet over medium heat. Add corn kernels and sauté until heated through and light-golden in spots, 3-5 minutes.
• Add butter and stir until melted. Season to taste with salt and pepper.
• Transfer corn to a large wide bowl or deep platter. Sprinkle jalapeno and crushed red pepper flakes over.
• Squeeze lime wedges over, sprinkle with cheese, chives, and lime zest and serve.