Summer Corn With Lime and Manchego
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 6 ears sweet corn, unhusked
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter (1/4 stick)
- kosher salt
- black pepper, freshly ground
- 1 jalapeno, seeded, finely diced
- 1⁄2 teaspoon crushed red pepper flakes
- 1 lime, cut into 4 wedges
- 1 cup manchego cheese, finely grated
- 1⁄4 cup chives, thinly sliced
- 2 teaspoons lime zest, finely grated with microplane
directions
- Preheat oven to 450°F
- 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.
- Heat oil in a large skillet over medium heat. Add corn kernels and sauté until heated through and light-golden in spots, 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 jalapeno and crushed red pepper flakes over.
- Squeeze lime wedges over, sprinkle with cheese, chives, and lime zest and serve.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!