GRILLED CORN WITH SMOKY BUTTER AND MANCHEGO

Grilled Corn with Smoky Butter and Manchego image

Provided by @MakeItYours

Number Of Ingredients 11

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2 roasted red bell peppers from a jar, drained
1/2 cup (1 stick) butter, softened
1 tsp smoked paprika
1/2 tsp ground cumin
Salt, to taste
8 ears corn, with husks
Olive oil, for brushing
Freshly ground black pepper, to taste
1/2 cup finely grated Manchego or Parmesan cheese
1/2 cup finely chopped flat-leaf parsley
8 lemon wedges

Steps:

Place bell peppers in a food processor; pulse to finely chop. Add butter, smoked paprika, cumin and salt. Pulse to blend (mixture will be chunky). Scrape butter mixture onto a piece of plastic wrap. Roll up to form a log, twisting ends of plastic wrap to seal. Refrigerate 1 hour or until firm. Preheat grill to high. Peel back husks from corn, leaving husks attached, if desired. Discard silk. Brush with olive oil; sprinkle with salt and pepper. Grill 12-15 minutes or until tender and charred in places, turning to cook evenly. Transfer corn to a platter. Sprinkle evenly with cheese and parsley. Top each ear with a pat of red-pepper butter. Serve with lemon wedges.