Roasted Corn with Manchego & Lime

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Jean Georges Vongerichten

Makes 8 servings

Source

Ingredients

6 ears of sweet yellow corn, unhusked

2 tablespoons extra-virgin olive oil

2 tablespoons (1/4 stick) 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

2 teaspoons finely grated lime zest

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

Method

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.