Corn brushed with a sherry reduction and wrapped in thin slices of crispy Serrano ham.
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In a small saucepan over medium heat, simmer the Amontillado Sherry until it reduces to a thick, syrupy glaze, approximately 2 tablespoons in volume.
Whisk the softened butter, garlic paste, smoked paprika, and the sherry reduction together in a small bowl until a uniform compound butter forms.
Preheat a cast-iron grill pan or outdoor grill to high heat and lightly brush the corn with olive oil.
Grill the corn for 8-10 minutes, turning frequently, until the kernels are tender and exhibit deep char marks on all sides.
Remove the corn from the heat and immediately brush each ear generously with the sherry-pimentón butter while still piping hot.
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.
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.
Finish by brushing with a drop of sherry vinegar, then dredging the corn in the grated Manchego cheese and garnishing with fresh chives.
