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

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GRILLED CORN WITH PIQUILLO PEPPER BUTTER AND GRATED MANCHEGO



Grilled Corn with Piquillo Pepper Butter and Grated Manchego image

Provided by Bobby Flay

Categories     side-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 10

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

Steps:

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

GRILLED CORN WITH FETA CHEESE



Grilled Corn with Feta Cheese image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

4 ears sweet corn, husked and silks removed
2 tablespoons olive oil
Seasoning salt, recipe from Grilled Sweet and Tangy Pork chops
1/4 cup mayonnaise
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 lime, juiced, plus 1 lime, quartered, for garnish
Kosher salt and freshly ground black pepper
1 cup crumbled feta

Steps:

  • Preheat the grill to medium-high heat.
  • Rub the corn with olive oil and season with seasoning salt, to taste. Grill the corn until it's charred, on all sides, rotating for about 10 minutes.
  • Meanwhile, mix the mayonnaise, chili powder, cayenne, lime juice and salt and pepper, to taste, together in a small bowl. Remove the corn from the grill and brush the hot corn with the mayonnaise mixture. Arrange on a platter and sprinkle with the feta cheese. Serve with lime wedges on the side.

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.

GRILLED CORN WITH GARLIC MAYO & GRATED CHEESE



Grilled corn with garlic mayo & grated cheese image

Flavour barbecued corn on the cob Brazilian-style with coriander, lime, garlic mayonnaise and Parmesan cheese

Provided by Jennifer Joyce

Categories     Side dish

Time 15m

Number Of Ingredients 6

6 corn cobs
2 garlic cloves , crushed
6 tbsp mayonnaise
4 tbsp grated parmesan (or vegetarian alternative)
2 tbsp finely chopped coriander
1 lime , cut into pieces, for squeezing

Steps:

  • Boil the corn cobs for 5 mins. Leave in the water until you're ready to grill them. Mix the garlic and mayonnaise in a small bowl. Just before barbecuing, remove the cobs from the pan, pat dry and rub the mayonnaise into each one.
  • Season the cobs and grill them until marks appear, about 5 mins. Remove and scatter over the Parmesan and coriander. Squeeze lime over to serve.

Nutrition Facts : Calories 388 calories, Fat 30 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.6 milligram of sodium

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