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Grilled Corn (Maíz Rustido)

Marc Vidal's Garlicky Shrimp, Sauteed Corn, Pineapple Sangria
Nathan Congleton/TODAY
Cook Time:
10 mins
Prep Time:
15 mins

Chef notes

Maíz rustido is Spain's version of Mexico's street corn. Like its south-of-the-border counterpart, this sweet corn is charred and served with salty cheese, smoky spices and zesty citrus.

Technique tip: 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.


  • 1 lime
  • 3 ears corn, husk and silk removed
  • 1 teaspoon hot pimenton (smoked paprika)
  • 4 teaspoons extra virgin olive oil
  • 1 ounce aged manchego cheese
  • Maldon sea salt



Preheat grill to high heat.


Trim the top and bottom off the lime. Remove and reserve the zest. Slice between the membranes to release the lime segments. Reserve in a large bowl.


Grill the corn, turning to char evenly, until dark brown all over and tender, about 5 minutes. When cool enough to handle, cut the kernels off the cobs. Transfer to the bowl containing the lime segments and toss until well mixed. Divide among serving dishes.


Mix the pimenton and oil in a small bowl and drizzle all over the corn. Finely grate the cheese directly over the corn mixture, and then sprinkle the lime zest on top. Sprinkle with Maldon salt and serve immediately.