Roasted Corn with Manchego and Lime

Savory Eats

Fresh corn...yum. There's one unavoidable downside to eating corn-on-the-cob: it gets stuck in your teeth...and by your teeth, I mean every damn tooth. That being said, there's nothing better than a sweet and buttery ear of corn at a summer BBQ. The following recipe is an adaptation of Cafe Habana's  crack-on-the-cob ...I mean, Mexican-style corn. This Roasted Corn with Manchego and Lime is Jean-Georges Vongerichten's recipe and therefore, it's perfect. You'll never eat plain corn again...

Recipe from Bon Appetit (picture)

Ingredients:

*Makes 6-8 sides

• 6 ears of sweet yellow corn, unhusked
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 jalapeno, seeded and finely diced
• 1/2 teaspoon crushed red pepper flakes (I omitted this to avoid being too spicy for my liking)
• 1 lime, cut into 4 wedges
• 1 cup Manchego cheese, finely grated
• 1/4 cup chives, thinly sliced
• 2 teaspoons lime zest, finely grated
• Salt and pepper

Recipe:

1. Preheat the oven to 450F. Roast the unhusked corn on a baking sheet, turning occasionally, until heated through and crisp, roughly 15 minutes. Let the corn cool then shuck the corn and cut the kernels from the cob:

2. Heat the oil in a skillet over high heat. Add corn kernels and saute until heated through and lightly browned, 3-5 minutes. Add butter and stir until melted. Season to taste with salt and pepper:

3. Transfer the corn to a dish. Sprinkle your chopped jalapeno on top (this is when you'll add the red pepper flakes, but I omitted them). Squeeze lime wedges over the corn, sprinkle with grated cheese, chives, and lime zest. Serve while hot alongside a delicious dinner!

Yum Yum Yum

Recipe to print:

1. Preheat the oven to 450F. Roast the unhusked corn on a baking sheet, turning occasionally, until heated through and crisp, roughly 15 minutes. Let the corn cool then shuck the corn and cut the kernels from the cob.
2. Heat the oil in a skillet over high heat. Add corn kernels and saute until heated through and lightly browned, 3-5 minutes. Add butter and stir until melted. Season to taste with salt and pepper.
3. Transfer the corn to a dish. Sprinkle your chopped jalapeno on top (this is when you'll add the red pepper flakes, but I omitted them). Squeeze lime wedges over the corn, sprinkle with grated cheese, chives, and lime zest. Serve while hot alongside a delicious dinner!

NOTE: To healthify this dish, just use half the amount of oil and half the amount of butter (this will take the calories from 173/serving to 130/serving). You could also reduce the amount of cheese, but I wholeheartedly discourage that.