Roasted Corn with Manchego & Lime
Sweet roasted corn kernels tossed with spicy jalapeños and red pepper flakes, topped with nutty Manchego cheese, fresh chives, and bright lime zest. A Mexican-inspired side dish that's both vibrant and flavorful.
Ingredients
- •6 ears sweet yellow corn
- •2 tablespoons extra-virgin olive oil
- •2 tablespoons unsalted butter
- •1 teaspoon Kosher salt
- •½ teaspoon freshly ground black pepper
- •1 whole jalapeño
- •½ teaspoon crushed red pepper flakes
- •1 whole lime
- •1 cup Manchego cheese
- •¼ cup chives
- •2 teaspoons lime zest
- •ingredient info
Cooking Instructions
- 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.
15 min
- 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.
5 min
- 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.
3 min
