"Spanish flavors (roasted red bell pepper, smoked paprika, and manchego cheese) meet popular Mexican-style street food (cheese-dusted grilled corn) in this addictive summer side dish."
(Serves 8)
Butter:
2 roasted red bell peppers
1/2 cup of softened Kerrygold* butter
1 t. smoked paprika
1/2 t. ground cumin
Kosher* salt
Corn:
8 ears of corn, your choice I like bi-colored or white*
Olive oil I use the initials EVOO*)
Kosher salt
Freshly ground black or white pepper (white peppercorns contain gluten*)
Et al:
1/2 cup finely grated Manchego cheese or Parmesan
1/2 cup finely chopped flat-leaf parsley
Lemon wedges, for serving
To make butter: place the drained and roasted red bell peppers (from a jar or roasted) in a food processor; pulse to finely chop. Add butter, paprika, cumin, and salt, to taste. Pulse to blend (mixture will be chunky). Scape butter mixture into a serving bowl. If not using immediately, cover with plastic wrap and refrigerate. Preheat grill, grill pan*, or broiler* to high. Peel back husks from corn, leaving husks attached, if desired. Remove and discard all silk. Brush with oil; sprinkle with salt and freshly ground pepper. Grill 12-15 min. or until tender and charred in places, turning to cook evenly. Transfer corn to a platter. Spread red-pepper butter on each ear. Sprinkle with cheese and parsley. Serve with lemon wedges, and a big ole smile!!*
"Listen to the small, quiet, or LOUD voice of God. Always Trust Jesus. Do what the Holy Spirit tells you to do!"
And, don't forget to have some FUN today!!
Love,
Machete Milletti
No comments:
Post a Comment