RECIPE: Roasted Corn with Manchego and Lime

Difficulty Level: Intermediate

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 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

Manchego cheese is sold at better supermarkets and at specialty foods stores.

Preparation

• 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.
• 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. 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.