Grilled Corn with Manchego and Lime
Slightly charred sweet corn tossed with red onion, peppers, grilled lime, and Manchego cheese for layers of fresh yet smoky flavor.
Salad, Side Dish
American, Gluten Free, Vegetarian
corn, corn salad, grilled corn, summer side dish
ears of corn, husked
Salt and pepper
red onion, diced
poblano pepper, diced
small jalapeño, finely diced (optional)
grated Manchego cheese
Chopped chives and parsley, for garnish
Preheat grill over medium-high heat. Brush corn and lime halves with vegetable oil. Season with salt and pepper.
Grill corn and limes 3-4 minutes per side. 10-12 minutes for the corn; 6-8 minutes for the limes. Remove from heat and tent with foil to keep warm.
When cool enough to handle, cut kernels from corn cobs. Transfer to a large bowl, and add red onion, poblano pepper, and jalapeño if desired. Squeeze in juice of grilled lime.
Add olive oil, Manchego cheese, and season to taste with salt and pepper. Garnish with chives and parsley.
Serve warm or at room temperature. (Can be made 1 day ahead. Cover and chill. Let come to room temperature before serving.)
Give it Some Thyme - Grilled Corn with Manchego and Lime