Serrano Ham and Sherry Elote

Ingredients

• 4 pieces fresh ears of sweet corn, husked
• 8 slices Serrano ham, paper-thin slices
• 1 cup Dry Amontillado Sherry
• 4 tablespoons unsalted butter, softened
• 1 teaspoon pimentón de la Vera (smoked paprika)
• 0.5 cup Manchego cheese, finely grated
• 2 cloves garlic cloves, minced into a paste
• 2 tablespoons fresh chives, finely minced
• 1 teaspoon Sherry vinegar
• 2 tablespoons extra virgin olive oil

Instructions

1. 1

   In a small saucepan over medium heat, simmer the Amontillado Sherry until it reduces to a thick, syrupy glaze, approximately 2 tablespoons in volume.

2. 2

   Whisk the softened butter, garlic paste, smoked paprika, and the sherry reduction together in a small bowl until a uniform compound butter forms.

3. 3

   Preheat a cast-iron grill pan or outdoor grill to high heat and lightly brush the corn with olive oil.

4. 4

   Grill the corn for 8-10 minutes, turning frequently, until the kernels are tender and exhibit deep char marks on all sides.

5. 5

   Remove the corn from the heat and immediately brush each ear generously with the sherry-pimentón butter while still piping hot.

6. 6

   Tightly wrap two slices of Serrano ham around each ear of corn, ensuring the heat from the corn begins to render the fat of the ham slightly.

7. 7

   Return the wrapped corn to the grill for 30 seconds per side to crisp the edges of the ham and fuse it to the corn.

8. 8

   Finish by brushing with a drop of sherry vinegar, then dredging the corn in the grated Manchego cheese and garnishing with fresh chives.