This dish is fantastic. I really needed a dish to turn out well after the less-than-ideal results I've had lately in the kitchen. Make it now while corn is at its prime and enjoy the fact that it takes only 20 minutes to prepare. The sweetness of the corn is perfectly off-set by the red pepper flakes, jalapeño pepper, manchego cheese and especially the lime juice and zest. I don't need to say anything more - just get to the farmer's market this weekend for some fresh corn and try it!
Roasted Corn with Manchego and Lime
Yield = 8 servings
ears of sweet yellow corn, unhusked
extra-virgin olive oil
(1/4 stick) unsalted butter
Kosher salt and freshly ground black pepper
jalapeño, seeded, finely diced
crushed red pepper flakes
lime, cut into 4 wedges
finely grated Manchego cheese
thinly sliced chives
finely grated lime zest
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.