Inspired living

Smokey Grilled Corn with Manchego, Lime and Chilli Recipe

Grilled Corn

Credit: Georgia Harding

Corn is a staple in many cultures and it’s certainly one food that lends itself to the grill. Let’s face it, corn is delicious as is or smothered in butter. However, this flavour combination is special: the sweetness of the corn combined with the smoky paprika, salty cheese, zesty lime and spicy chilli is just delicious.

Serves: 4



  • 4 corn cobs, husks removed
  • 1 tbsp almond butter
  • 1 tbsp butter, softened
  • 1 tbsp smoky paprika
  • 1 tsp sea salt
  • ¼ cup finely grated manchego cheese
  • Chilli flakes, to taste
  • Lime, cut in quarters
  1. Put cobs of corn in large bowl and blanch by pouring over boiling water and letting sit for 5 mins.
  2. Heat barbecue grill to high. Cook corn until just starting to blacken (but not burn).
  3. In small bowl, mix almond butter, butter, smoky paprika and sea salt until well combined.
  4. Once corn is cooked, smear with butter mixture and top with manchego and chilli flakes to taste and serve with wedge of lime. Enjoy immediately.


Georgia Harding

Georgia Harding is a naturopath with almost 20 years experience, a mother and a passionate health educator. After many years consulting in a busy practice, lecturing in natural medicine and sharing her knowledge on talkback radio, Georgia decided to reach out and share her passion for holistic health by developing her blog, Well Nourished.
On her website, she shares fad-free health advice and intolerance/allergy-friendly recipes to inspire people to live happy, healthy lives and create delicious food memories.

Georgia’s ebook Rise and Shine: A Well Nourished Breakfast will inspire and guide you to prepare the most important meal of the day in just minutes. Her latest ebook The Well Nourished Lunch Box contains over 50 nut-free, allergy-friendly wholefood sweet and savoury snacks, lunches and meals to inspire you to pack a nourishing lunch box that your kids will love to eat and you will love to make.