Our line cooks are the backbone of our kitchens—and a great source of inspiration. Since corn, while not commonly eaten in Spain, is so plentiful and delicious in North America in the summer, we wanted to find a way to feature it on the menu. We couldn’t look to Spain for inspiration, so we looked to some of our line cooks and drew inspiration from their Mexican heritage. We give the classic Mexican combination of corn with ground chilies, queso fresco, and lime a Spanish spin by swapping Manchego for the queso fresco and adding hot pimentón instead of ground chilies. Smoky and spicy, creamy and bright, this is an irresistible dish that flies off our market menu all summer.
If you don’t want to grill the corn, you can turn it over the open flames of a gas burner until blackened and charred.
Recipe notes
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