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Roasted corn with manchego and lime

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Ingredients

  • 6 ear sweet yellow corn, unhusked
  • 2 tablespoon extra-virgin olive oil
  • 2 tablespoon (1/4 stick) unsalted butter
  • 1 tablespoon jalapeño, seeded, finely diced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon lime, cut into 4 wedges
  • 1 cup finely grated manchego cheese
  • 1/4 cup thinly sliced chives
  • 2 teaspoon finely grated lime zest

Preparation

Baking Directions:

Preheat oven to 450 degrees.

Roast unhusked corn on a baking sheet, turning occasionally, until heated through, 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 lightly golden in spots, about 3-5 minutes.

Add butter and 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.