Spanish Street Corn

A couple days ago we had such lovely, warm, summer-like weather I went to bed dreaming of summer food.

The next day I had ribs and corn on the cob.

 

 

Follow your dreams yall.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Spanish Street Corn

A few ears of Corn
Olive Oil
Salt
Pepper

Spanish Paprika
Grated Parmesan Cheese

———————————————————————————-

 

 

 

 

 

Peel back the corn husks but be careful not to pull them off completely.
Gather the husks back and sort of gently tie them together.

http://ivegotcake.comIt’s best if you tie them with a thin strip of the husk itself or trussing thread if you have any.
And don’t freak out if you can’t tie them – it’s just for show anyway, right?

Heat your grill or broiler.

 

Drizzle a generous coating of olive oil over the corn.
Season both sides of the corn with salt and pepper.

When the grill is ready, grill the corn on an open flame until the side down is gently roasted.
About 3-5 mins, depending on the intensity of your fire.

Turn the corn and grill the other sides.

 

When all sides of the corn are grilled to your satisfaction, remove from heat.

http://ivegotcake.comCover the corn with a generous coat of grated parmesean and a big pinch of paprika.

Serve   P R O N T O.

vegetarian_snack_ideashealthy_homemade_snack_ideas corn_recipes

This is sooooo easy I almost feel bad for calling this an actual recipe but you guys this is soooooooo fucking good!!

So should you decide to try this – whatever you do, do not skip the paprika.
It is fucking CRITICAL.

Spanish_street_corn


 

 

 

Spanish Street Corn

A few ears of Corn
Olive Oil
Salt
Pepper

Spanish Paprika
Grated Parmesan Cheese

 

INSTRUCTIONS

1. Peel back the corn husks but careful not to pull them off completely.
2. Gather the husks back and gently tie them together.

3. Heat your grill or broiler.

4. Drizzle a generous coating of olive oil over the corn.
5. Season both sides of the corn with salt and pepper.

6. When the grill is ready, grill the corn on an open flame until the side down is gently roasted.
About 3-5 mins, depending on the intensity of your fire.

7. Turn the corn and grill the other sides.

8. When all sides of the corn are grilled to your satisfaction, remove from heat.
9. Cover the corn with a generous coat of grated Parmesan and a big pinch of paprika.
Serve   P R O N T O.
❤ ❤

41 thoughts on “Spanish Street Corn

  1. This is my absolute favorite way to have corn – so make it a tad unhealthy, I slap some mayo or sour cream on it before adding the cheese and paprika… kind of like a glue. And corn is on sale right now so I’m jumping on this!

  2. Hi Dana! This corn looks delicious! I am looking forward to cooking some soon. Do you have a grill? I don’t. Will the broiler give me that same color and char? Hope you have more sweet dreams like this dish 😊

    1. Hi lady love!
      The broiler will give you everything the same except you may not have the taste of it being roasted over firewood or coals.
      SOmething about being cooked over open heat makes the taste, to me, stand out.
      Other than that, it’s going to be very delicious for you and I really hope you try it because it’s soooo easy!

      1. I agree, for many things a grill is best. Nothing is quite the same. But since I can’t have one here I will try the broiler because it just looks so good!

  3. Gorgeous pics, actually looks like summer! I got corn on the cob for a shoot yesterday, it was peaches and cream, after I cut all the kernels off I had to pick out all the cream coloured ones! WTF?

  4. I feel like paprika should pop up more often in food. Why do salt and pepper get all the every day glory? Why are we saving the paprika for special occasions?

    London has just had the best, warm sunshiney weather. But it’s Easter long weekend now, so of course that’s turning to rain and misery.

  5. I would like to try this as soon as i can get my hands on some corn. You have left me drooling. I can imagine how great that tastes. I love Parmesan and I love pepper and paprika.

      1. Over here it’s seasonal, unless you want the frozen kind👎🏾 By June we usually have some imported from the u.s and then later thru summer local farmers will their crops.

Go on, get it out..

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