Best Grilled Corn With Smoky Butter And Manchego Recipes

Grilled Corn with Piquillo Pepper Butter and Grated Manchego image

Provided by Bobby Flay

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 Smoky Butter image

Provided by Valerie Bertinelli

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

6 tablespoons unsalted butter, softened
1 teaspoon smoked paprika
1/4 teaspoon ground mustard
1 pinch cayenne
1 pinch garlic powder
Kosher salt
4 ears corn, shucked

Steps:

Preheat a grill on medium-high heat.
Mix the butter with the smoked paprika, ground mustard, cayenne, garlic powder and 1/4 teaspoon salt in a small bowl.
Grill the corn, turning occasionally, until tender and charred in spots, about 10 minutes.
Serve the corn with the butter on the side. Leftover butter can be kept refrigerated in an airtight container for up to 2 weeks.

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

Provided by Marc Vidal

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.