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Veggies: Roasted Corn with Manchego and Lime

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Ingredients

  • 6 ears of sweet yellow corn, unhusked
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons (1/4 stick) unsalted butter
  • Kosher salt and freshly ground black pepper
  • 1 jalapeño, seeded, finely diced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 lime, cut into 4 wedges
  • 1 cup finely grated Manchego cheese
  • 1/4 cup thinly sliced chives
  • 2 teaspoons finely grated lime zest
  • ingredient info
  • Manchego cheese is sold at better supermarkets and at specialty foods stores

Details

Adapted from bonappetit.com

Preparation

Step 1

Preheat oven to 450°. Roast unhusked corn on a baking sheet, turning occasionally, until heated through and crisp-tender, about 15 minutes. Let cool. Shuck corn and cut kernels from cobs. Discard cobs.
Heat oil in a large skillet over high heat. Add corn kernels and sauté until heated through and light-golden in spots, 3-5 minutes. Add butter; stir until melted. Season to taste with salt and pepper.
Transfer corn to a large wide bowl or deep platter; sprinkle jalapeño and crushed red pepper flakes over. Squeeze lime wedges over; sprinkle with cheese, chives, and lime zest.

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