ROASTED CORN WITH MANCHEGO & LIME

By jarren

Ingredients

• 6 ears of sweet yellow corn, unhusked
• 2 tbsp extra virgin olive oil
• 2 tbsp unsalted butter
• Kosher salt and freshly ground black pepper
• 1 jalapeno, seeded, finely diced
• 1/2 tsp crushed red pepper flakes
• 1 lime, cut into 4 wedges
• 1 cup finely grated Manchego cheese
• 1/4 cup thinly sliced chives
• 2 tsp finely grated lime zest

Details

Servings 8

Preparation

Step 1

Preheat oven to 450F. Roast unhusked corn on a baking sheet, turning occasionally, until heated through and crisp-tender, about 15 minutes. Shuck corn and cut kernels from cobs. Discard cobs.

Heat oil in a large skillet over high heat. Add corn kernels and saute until heated through and light-golden in spots, 3 to 5 minutes. Add butter; stir until melted. Season to taste with salt and pepper.

Transfer corn to a large wide bowl or deep platter; sprinkle jalapeno and crushed red pepper flakes over. Squeeze lime wedges over; sprinkle with cheese chives and lime zest.