Smoky Spanish Paprika Elote
Corn seasoned with Pimentón de la Vera, Manchego cheese, and a hint of garlic aioli.
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Ingredients
- 4 ears Fresh corn on the cob, husked
- 1/4 cup Mayonnaise
- 2 tablespoons Greek yogurt or sour cream
- 1 clove Garlic, minced
- 1 teaspoon Pimentón de la Vera (Smoked Spanish Paprika)
- 1/2 cup Manchego cheese, finely grated
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Lemon juice
- 1 tablespoon Extra virgin olive oil
- 1/2 teaspoon Salt
Instructions
- 1
Preheat your grill or a cast-iron grill pan to medium-high heat.
- 2
In a small bowl, whisk together the mayonnaise, yogurt, minced garlic, and lemon juice to create the aioli base.
- 3
Brush each ear of corn lightly with olive oil and sprinkle with a pinch of salt.
- 4
Place the corn on the grill, turning occasionally, until charred in spots and tender (about 8-10 minutes).
- 5
Remove the corn from the grill and immediately brush each ear generously with the garlic aioli mixture.
- 6
Dust the corn evenly with the Pimentón de la Vera, ensuring the smoky flavor covers all sides.
- 7
Roll or sprinkle the corn with the grated Manchego cheese so it adheres to the aioli.
- 8
Garnish with fresh chopped parsley and serve immediately while warm.
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