Roasted Corn with Manchego and Lime

Super scrumptious.

Yield:
makes a side dish for 8
Category:
Vegetables
Cuisine:
Canadian

INGREDIENTS:

  • 6 ears of sweet yellow corn, unhusked , or equivalent nibblets in winter
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons 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 or green onions in winter
  • 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, 3-5 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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