- 6 ears Sweet yellow corn, unhusked
- 2 tablespoons Extra-virgin olive oil
- 2 tablespoons Unsalted butter
- Kosher salt
- Freshly ground black pepper
- 1 Jalapeno pepper, seeded and finely diced
- ½ teaspoon Crushed red pepper
- 1 Lime, cut into 4 wedges
- 1 cup Finely grated Manchego cheese
- ¼ cup Thinly sliced chives
- 2 teaspoons 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.
Servings: 8
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