Roasted Corn with Manchego & Lime |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 |
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 |
Directions:
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.
2. Heat oil in a large skillet over high heat. Add corn kernels and sauté until heated through and light-golden in spots, 35 minutes. Add butter; stir until melted.
3. 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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