Grilled Corn with Garlic Paste and Manchego
INGREDIENTS:
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8x corn on the cob Â
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1 lemon Â
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1 tub garlic dip Â
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1 bunch Tuscan kale Â
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150g manchego
Â
METHOD:
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Bring a large pot of salted water to the boil.Â
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Peel the corn leaving the end leaves on. Tie the leaves with a string.
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Simmer for 25 mins.Â
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Remove the Tuscan Kale leaves from the hard stems, and sauté with olive oil & Salt and Pepper. Set aside.Â
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Pre-heat the grill to high. Remove corn from the water and let dry from their own heat for approx. 5 mins.
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Brush the corn all over with the garlic dip and place on the hot grill until slightly charred.
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Remove from grill and brush again with the garlic dip & grated fresh manchego.
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Serve with sautéed Tuscan kale.Â