Grilled Corn with Garlic Paste and Manchego

 

INGREDIENTS:

  • 8x corn on the cob  

  • 1 lemon  

  • 1 tub garlic dip  

  • 1 bunch Tuscan kale  

  • 150g manchego

 

METHOD:

  1. Bring a large pot of salted water to the boil. 

  2. Peel the corn leaving the end leaves on. Tie the leaves with a string.

  3. Simmer for 25 mins. 

  4. Remove the Tuscan Kale leaves from the hard stems, and sauté with olive oil & Salt and Pepper. Set aside. 

  5. Pre-heat the grill to high. Remove corn from the water and let dry from their own heat for approx. 5 mins.

  6. Brush the corn all over with the garlic dip and place on the hot grill until slightly charred.

  7. Remove from grill and brush again with the garlic dip & grated fresh manchego.

  8. Serve with sautéed Tuscan kale.