September 14, 2015

Roasted Corn with Manchego and Lime

You GUYS. I leave for the UK on Saturday!! Only FIVE days!!! I don't even know what to do with myself. I'm sorry it took me so long to get back on the blogging "horse", but I'm finally coming out of my adoption brain fog and will give you a nice full week of recipes before I leave, and set up a few to post while I'm gone. It's still depressingly hot and summer-y around here, even though I am SO ready for Fall, so I'll give you a handful of my last Summer recipes, because as far as I'm concerned, it will be Fall when I get back. I decree it must be so! 

Starting off the lineup today is my new favorite Summer side. My little sis made this when she was home for the early summer term and I couldn't stop eating it. It's ridiculously addictive!! I never got a chance to bring it to any BBQ's or picnics, but I made it for myself a few times! If fresh corn is still as yummy where you are as it is here, you need to make some of this awesome stuff ASAP!

Roasted Corn with Manchego and Lime (adapted slightly from Bon Appetit)
Printable Recipe

6 ears of sweet yellow corn, unhusked
1 Tb extra-virgin olive oil
2 Tb butter
1-2 jalapenos, seeded, finely diced
1/2 tsp crushed red pepper flakes
1 cup finely grated Manchego cheese
scant 1/4 cup thinly sliced scallions (or chives, which were in the original recipe)
2 tsp finely grated lime zest
1 lime, quartered
Kosher salt and freshly ground black pepper

Preheat oven to 450°. Roast unhusked corn on a baking sheet, turning halfway through, 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 for about a minute. Add butter and half of the diced jalapenos; saute until some of the kernels start to brown a bit. Season to taste with salt and pepper. (The cheese will add some saltiness, so be sparing with the salt)

Transfer corn to a large wide bowl or deep platter; toss with remaining jalapenos, scallions/chives, red pepper flakes, and lime zest.  Squeeze lime wedges over and sprinkle with cheese. Serve warm.
 Sweet roasty toasty corn, tangy lime, salty nutty cheese, a smidgen of heat... this stuff has EVERYTHING!! Somehow there's even a little bit of creaminess... I'm not even sure how that happens...
This recipe is tied with grilled corn on the cob for my absolute favorite way to eat sweet summer corn. I hope you try it! It will be the star of just about any meal it's included in! It goes well with Mexican food, obviously, but is also delicious with BBQ, just about anything off the grill, sandwiches... yep. You need some. Trust me. :)

1 comment :

  1. Makes me wish we were able to get good corn over here. Sadly we do not. xoxo


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