Roasted Corn with Manchego & Lime

By BearForce

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 jalapeno, 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

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 450°F. 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.

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

4. 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.