In homage to Cinco de Mayo this weekend, I tried to make most of my meals Mexican. A simple side I created was to char some corn and then top with Mexican cheese and smoked paprika.
Charred Corn with Quesadilla Cheese:
- Clean 3 ears of corn and place on a grill over medium low heat. Char on as many sides as you can which should mean about 3 minutes per side
- Pre-heat and oven to 350 degrees
- Remove corn from grill and put on a tray and cover with cubed quesadilla cheese and 1 tbsp of smoked paprika (by cubing the cheese instead of using shredded cheese, you achieve a slightly thicker layer of cheese)
- Bake in over for 3 minutes and serve