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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Grilled Corn with Fresh Cheese and Paprika

    Lobo
    Lobo
    Moderator
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    Posts : 28411
    Join date : 2013-01-12

    Grilled Corn with Fresh Cheese and Paprika Empty Grilled Corn with Fresh Cheese and Paprika

    Post by Lobo Sat 16 Jan 2016, 8:28 pm

    Grilled Corn with Fresh Cheese and Paprika Img46l
    Grilled Corn with Fresh Cheese and Paprika
    Grilled Corn with Fresh Cheese and Paprika Translucent
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    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Servings: 4
    Smoked Spanish paprika and queso fresco cheese perk up these ears of grilled corn. A Mexican cow's milk cheese, queso fresco is made from fresh curds pressed into round molds. The result is a soft, crumbly, slightly grainy cheese similar in taste to ricotta or farmer cheese. If you cannot find queso fresco, feta is a good substitute.






    • 29

    Ingredients:


    • 4 ears of corn
    • 6 oz. queso fresco or feta cheese, grated
    • 4 Tbs. mayonnaise
    • 2 tsp. smoked Spanish paprika, plus more, to taste

    Grilled Corn with Fresh Cheese and Paprika Wine-pairing-icon-white

    Wine Pairing

    This pairs well with soft, medium-bodied white wines like the Diemersdal MM Louw Sauvignon Blanc, Durbanville from our Wine Club.

    Directions:

    Prepare a medium fire in a grill.

    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).

      Current date/time is Thu 28 Mar 2024, 12:08 pm