I made this to go with some chili rubbed grilled shrimp after a visit to the farmers market. The combo of the salty manchego with the cool lime was perfect against the spicy shrimp. It gets a slightly smoky flavor from grilling that enhances sweet flavor of the farm fresh corn. And if you don't have a grill, you can always roast the corn in the oven at 425 degrees. Perfect to go with Spanish or Mexican food! —Meatballs&Milkshakes
I'm an ex-finance, nonprofit fundraiser by day and a (mostly) Italian cook and blogger by night. I love having friends over for dinner and my favorite evenings are when we spend them at home together cooking dinner and chatting. I'm an avid cooking show fan, and my favorite eating cities are New York, San Francisco, Paris, and Rome.