Preparation Heat a grill to high. (As an alternative, you could use a rack set over a gas burner.) 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 pimentón and oil in a small bowl and drizzle all over the corn. Shave the cheese directly over the corn mixture with a microplane, then sprinkle the lime zest on top. Sprinkle with Maldon salt and serve immediately. Chef’s TipIf 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 excerpted with permission from Boqueria: A Cookbook from Barcelona to New York © 2018 by Yann de Rochefort. Published by Absolute Press, a trademark of Bloomsbury Publishing Plc.Buy the full book from Amazon.