Roasted Corn with Manchego and Lime

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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!

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Roasted Corn with Manchego and Lime

Bon Appétit August 2011

Yield = 8 servings

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

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.

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