Grilled Corn with Piquillo Pepper Butter and Grated Manchego

Name: Grilled Corn with Piquillo Pepper Butter and Grated Manchego
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper, plus more for seasoning; 12 corn ears; 59 milliliters chopped fresh thyme, for garnish; 2 teaspoons chopped fresh thyme; 4 cloves garlic, chopped; 1 teaspoon kosher salt, plus more for seasoning; 237 milliliters grated Manchego cheese; 1 teaspoon Spanish paprika; 4 piquillo peppers, patted dry and chopped; 2 sticks unsalted butter, slightly softened

Grilled Corn with Piquillo Pepper Butter and Grated Manchego might be just the side dish you are searching for. This recipe serves 6. Watching your figure? This gluten free recipe has 517 calories, 11g of protein, and 40g of fat per serving. This recipe covers 13% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up kosher salt, corn ears, thyme, and From preparation to the plate, this recipe takes about 1 hour and 30 minutes.

Instructions

Watch how to make this recipe.

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.

Ingredients you will need

Water

Corn

Wrap

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.

Ingredients you will need

Piquillo Pepper