Roasted Corn with Manchego & Lime

• 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

1. 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.
2. 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.
3. 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

Nutrition Information