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

Charred corn cut off the cob in long planks piled onto a platter and topped with lime zest paprika and shredded cheese.
Photo by James Pomerantz
  • Active Time

    15 minutes

  • Total Time

    25 minutes

Our line cooks are the backbone of our kitchens—and a great source of inspiration. Since corn, while not commonly eaten in Spain, is so plentiful and delicious in North America in the summer, we wanted to find a way to feature it on the menu. We couldn’t look to Spain for inspiration, so we looked to some of our line cooks and drew inspiration from their Mexican heritage. We give the classic Mexican combination of corn with ground chilies, queso fresco, and lime a Spanish spin by swapping Manchego for the queso fresco and adding hot pimentón instead of ground chilies. Smoky and spicy, creamy and bright, this is an irresistible dish that flies off our market menu all summer.


2–4 servings

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

Step 1

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

Step 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.

Step 3

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.

Chef’s Tip

If you don’t want to grill the corn, you can turn it over the open flames of a gas burner until blackened and charred.

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Recipe excerpted with permission from Boqueria: A Cookbook from Barcelona to New York © 2018 by Yann de Rochefort. Published by Absolute Press, a trademark of Bloomsbury Publishing Plc. Buy the full book from Amazon.

How would you rate Grilled Corn with Hot Paprika Oil and Manchego Cheese (Maíz Rustido)?

  • I've prepared this dish twice - both for company - and with success each time. I think I grilled too long the second time and was not able to get those nice "strips" of corn when slicing off the cob - the kernels separated because I made the mistake of mixing in the oil/paprika rather than drizzling on top. It was still just as smoky and tasty, but not as cool a presentation.

    • Kathy

    • Bucks County, PA

    • 9/6/2021

  • This sounds great. Will definitely try this weekend.

    • Kim

    • Wilson, NY

    • 9/6/2021

  • A favorite, make sure the corn is super fresh. Falls flat with days old corn.

    • latetedelacuvee

    • Minneapolis, MN

    • 6/25/2020

  • This was just delishious! Lime, pimenton, grilled corn, feta! Flavor really popped with all the contrasts. I thought the feta was more interesting due to the salt, so we used that. It was the BOMB!

    • Markala

    • Philly

    • 10/14/2018

  • This is so so so delicious.

    • Anonymous

    • Toronto, ON

    • 8/8/2018

  • This is simple and delicious. I've made it several times, everyone loves it.

    • Anonymous

    • CA

    • 8/7/2018

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