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.