Grilled Corn with Fresh Cheese and Paprika
- 4 ears of corn
- 6 oz. queso fresco or feta cheese, grated
- 4 Tbs. mayonnaise
- 2 tsp. smoked Spanish paprika, plus more, to taste
Working with 1 ear of corn at a time, carefully pull back the husks, leaving them attached at the stem end. Remove and discard the silks, then replace the husks around the ear. Soak the ears in cold water to cover for at least 20 minutes and then drain.
Carefully pull back the husks from each ear and, using paper towels, dry off the kernels. Replace the husks.
Arrange the ears on the grill rack and cook, turning the ears occasionally, until the husks are browned and the kernels are tender, about 15 minutes. Transfer the corn to a plate.
Put the cheese on a separate plate. Pull back the husks from the ears of corn, spread the mayonnaise onto the kernels and roll in the cheese to coat. Sprinkle each ear with 1/2 tsp. smoked paprika, or to taste. Transfer to a platter or individual plates and serve hot. Serves 4.
Adapted from Williams-Sonoma Complete Grilling Cookbook, Edited by Chuck Williams (Time-Life Books, 2001).