Roasted corn, scallions, Manchego cheese, Calabrian chili, mint
Since corn, while not commonly eaten in Spain, is so plentiful and delicious in North America in the summer, we love serving it up with a Spanish twist. For this dish, we turned to some of our incredible line cooks and drew inspiration from their Mexican heritage. The classic Mexican combination of corn with ground chilies, queso fresco, and lime is given a Spanish spin by swapping Manchego for the queso fresco and adding fresh mint leaves. Smoky and spicy, creamy and bright, this is an irresistibly simple summer dish and a welcome addition to any meal.
Roasted corn, scallions, Manchego cheese, Calabrian chili, mint:
1 corn on the cob
Multiply the following ingredients times the number of cobs you want to make:
1tbsp Lemon juice
2 Scallions grilled/charred and cut into 1-inch pieces
2 tsp Manchego cheese, shredded
1 tsp of Calabrian chilies, chopped
4 pcs Mint ripped
Wrap the cob of corn in foil and place over the stove or grill’s open flame or directly on the electric burner of an electric stove. Using tongs, rotate the cob every couple of minutes, cooking for a total of 8-10 minutes. Carefully open the foil to check the cob – you are looking for the corn to be lightly charred in a few spots. Once done, remove the corn from the heat until cool enough to handle and use a knife to remove the kernels from the cob.
Char the scallions on the grill or in a hot cast iron pan, cooking for about 2 minutes, until lightly charred. Remove the scallions from the heat and cut into 1-inch pieces.
Place the corn, scallions, Calabrian chilis, and lemon juice, in a bowl. Mix and salt to taste.
Sprinkle with shredded Manchego cheese, torn mint and lemon zest to taste.