Smoked Spanish paprika and queso fresco cheese perk up these ears of grilled corn. Queso fresco is made from fresh curds pressed into round molds. The result is a soft, crumbly, slightly grainy cheese similar in taste to ricotta or farmers chesse.
Recipe courtesy of Williams-Sonoma
- 4 ears of corn
- 6 ounces quesco fresco or feta cheese, grated
- 4 tablespoons mayonnaise
- 2 teaspoons smoked Spanish paprika, plus more, to taste
- 1 Prepare a medium fire in a grill.
- 2 Working with 1 ear of corn at a time, carefully pull back the husks, leaving them attached at the stem end. Remove and discard the silks, then replace the husks around the ear. Soak the ears in cold water to cover for at least 20 minutes and then drain.
- 3 Carefully pull back the husks from each ear and, using paper towels, dry off the kernels. Replace the husks.
- 4 Arrange the ears on the grill rack and cook, turning the ears occasionally, until the husks are browned and the kernels are tender, about 15 minutes. Transfer the corn to a plate.
- 5 Put the cheese on a separate plate. Pull back the husks from the ears of corn, spread the mayonnaise onto the kernels and roll in the cheese to coat. Sprinkle each ear with 1/2 teaspoon smoked paprika, or to taste.
- 6 Transfer to a platter or individual plates and serve hot.