Manchego Grilled Corn

Much like Mexican street corn, this corn-on-the-cob recipe uses a slathering of mayonnaise to help keep the Spanish Manchego cheese in place.

Servings

4 ears corn, 1/4 cup lime mayonnaise

20 minutes

1 hour and 10 minutes

Place corn in husks in a large shallow bowl; add enough water to cover. Soak for 30 minutes.
In a small bowl, stir together mayonnaise (or salad dressing) and lime zest.
Grill corn in the husks on the rack of a covered charcoal or gas grill directly over medium heat for about 20 minutes or until charred, turning once or twice.
When corn is cool enough to handle, pull back husks. Spread the corn with the mayonnaise mixture; season to taste with salt and pepper. Sprinkle with Manchego cheese and, if desired, paprika. Serve warm, with lime wedges.

Per serving (recipe makes 4 ears corn, 1/4 cup lime mayonnaise)