Grilled Corn with Manchego and Smoked Paprika

The simplicity and bold flavor of this Spanish-inspired grilled corn make it a must-try for summer. The smokiness from the paprika, the tang from the lime, and the nutty sharpness of Manchego create an explosion of taste in every bite. Charred just enough to enhance its sweetness, this is not your average corn on the cob.

Whether you’re hosting a summer barbecue, enjoying a tapas night, or just craving something quick and tasty, this Maíz Rustido is the perfect side dish. It’s also endlessly versatile — feel free to add chili flakes for extra heat, or swap in Cotija if Manchego isn’t available. But if you can get the original, trust us: you’re in for a treat.

Full Recipe:

• 2 ears of fresh corn, husked

• 2 tablespoons olive oil

• 1 teaspoon smoked paprika

• 1/2 teaspoon sea salt

• 1/4 teaspoon black pepper

• 1 lime, cut into wedges

• 1/4 cup finely grated Manchego cheese

• Optional: chopped parsley or cilantro for garnish

Directions:

1. Preheat your grill or stovetop burner to medium-high heat.

2. Brush each ear of corn with olive oil evenly.

3. Place corn directly on the grill or over open flame and rotate occasionally until charred and cooked through, about 10 minutes.

4. Remove from heat. Immediately sprinkle the corn with smoked paprika, sea salt, and black pepper.

5. Grate Manchego cheese over the hot corn so it slightly melts into the kernels.

6. Squeeze fresh lime juice over each cob and garnish with parsley or cilantro if desired.

7. Serve hot and enjoy immediately for the best flavor.

Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 210 kcal | Servings: 2 servings

History and Origin

Grilled corn is a staple in many global cuisines, celebrated for its ability to transform with just a bit of heat and seasoning. While Mexican elote is perhaps the most famous grilled corn preparation, Maíz Rustido hails from Spain’s Catalonian and Mediterranean regions and offers a slightly different take on this beloved street food.

In Spain, rustido refers to something that is roasted or grilled, and this dish showcases the Spanish love of bold flavors and minimal ingredients. The use of pimentón (smoked paprika) is a classic Spanish touch, adding complexity without overpowering the corn’s natural sweetness. Meanwhile, Manchego cheese, made from sheep’s milk and aged to perfection, lends an earthy, umami depth that’s distinct from the tangy Cotija used in Latin American versions.

Traditionally enjoyed as part of tapas, Maíz Rustido reflects Spain’s culinary philosophy: fresh, high-quality ingredients brought together in a way that lets each component shine.

Variations and Adaptations

One of the joys of this recipe is how adaptable it is to different tastes and regional preferences. While Manchego and pimentón are the traditional Spanish components, there are many creative spins you can take:

• Cheese Substitutions: Can’t find Manchego? You can use aged Parmesan, Pecorino Romano, or even a sharp white cheddar for a similarly salty and rich effect.

• Spice Adjustments: Swap out smoked paprika for hot paprika or sweet paprika, depending on your heat tolerance. Add a dash of cayenne if you’re after a spicier kick.

• Herb Enhancements: Some versions include chopped parsley, cilantro, or even chives sprinkled on top for added freshness.

• Dairy-Free Option: Leave off the cheese altogether or opt for a dairy-free cheese alternative to make the dish vegan without losing the smoky-citrus combo that defines it.

• Add Sauces: For a creamier version, a drizzle of garlicky aioli or a spoonful of Greek yogurt mixed with lemon juice and paprika can give a richer mouthfeel.

Across the Mediterranean, similar grilled corn dishes can be found, from Italy’s herbed butter corn to Greece’s feta-dusted street versions. Each offers a local spin on this global favorite.

Nutritional Information

Corn itself is a wholesome vegetable packed with complex carbohydrates, fiber, and a surprising amount of essential vitamins. Here’s a look at the nutritional breakdown of a serving of Maíz Rustido (per ear of corn, dressed as described):

• Calories: ~210 kcal

• Carbohydrates: 24g (mostly from the corn itself)

• Protein: 5–6g (from both corn and Manchego)

• Fat: 10–12g (olive oil and cheese)

• Fiber: 3–4g

• Sugar: 6g (natural)

• Sodium: ~280mg (depending on cheese and salt usage)

Micronutrient-wise, corn provides vitamin B6, magnesium, and iron, while lime adds vitamin C. Manchego contributes calcium, phosphorus, and zinc, essential for bone health and immune function. Olive oil, a heart-healthy fat, is rich in monounsaturated fatty acids and antioxidants.

Serving Suggestions and Pairings

This dish is as versatile as it is flavorful. You can serve Maíz Rustido in a variety of ways depending on your meal theme:

• Tapas Night: Pair it with patatas bravas, marinated olives, and pan con tomate for a full Spanish spread.

• BBQ Side: Serve alongside grilled meats, veggie skewers, or burgers. Its smoky profile complements anything off the grill.

• Salad Companion: Add a cob next to a fresh green salad with citrus vinaigrette or a Mediterranean grain bowl for a well-rounded plate.

• Brunch Twist: Top corn off the cob with a fried egg and serve with crusty bread for a unique brunch idea.

Drink-wise, try it with a chilled Albariño, Tempranillo rosé, or even a smoky mezcal cocktail to echo the paprika notes. For non-alcoholic options, a lime and mint agua fresca or sparkling water with citrus slices works beautifully.

Tips and Tricks for Success

Cooking corn might seem simple, but a few pro tips can elevate this dish:

• Use Fresh Corn: The fresher the corn, the sweeter and juicier the result. If you can get it directly from a farmer’s market or local farm stand, even better.

• Grill with Husk Off: To get those beautiful grill marks and true charring, husk the corn completely before grilling.

• Oil Evenly: A light brushing of olive oil ensures the spices stick and the corn roasts instead of steams.

• Grate Cheese While Hot: Add the Manchego while the corn is still hot so it melts slightly and adheres to the kernels.

• Squeeze Lime Generously: The acidity balances the richness of the cheese and oil—don’t be shy with the citrus!

If you’re cooking for a crowd, keep the corn warm in a low oven and dress it just before serving to maintain freshness and texture.

Potential Health Benefits

Though indulgent in flavor, Maíz Rustido brings quite a few health perks:

• Digestive Support: Corn is high in dietary fiber, promoting healthy digestion and regularity.

• Heart Health: Olive oil and Manchego (especially when eaten in moderation) provide heart-friendly fats.

• Antioxidant Boost: Smoked paprika contains capsaicin, beta-carotene, and other antioxidants that help fight inflammation.

• Immune Function: Lime juice offers a boost of vitamin C, while Manchego supplies zinc and other trace minerals.

This dish offers a great way to enjoy familiar comfort food while still packing in nutrients—especially when paired with lighter mains and fresh vegetables.

Conclusion

Whether you’re longing for a taste of Spain or just looking to shake up your summer grilling routine, Grilled Corn with Manchego and Smoked Paprika (Maíz Rustido) is an unforgettable side dish. It’s bold yet approachable, rustic yet refined—and incredibly easy to make in under 30 minutes.

So fire up that grill, grab a wedge of lime, and let your taste buds take a Mediterranean vacation. Your BBQ menu just got a whole lot more exciting.