Senin, 26 September 2011

What to do with Corn

The season of fresh corn is almost over but I still have to tell you about this easy and amazing recipe. Maybe you will bookmark it for next year's season. Fresh corn cobs are baked in the oven with husk and all, then stripped and roasted in a pan until golden, soft and tender. The dish is finished with grated Manchego cheese (I had only Parmesan cheese and it was still great), chile and lime juice. The combination of the lime juice, cheese and chile gave this dish and intense blast of flavor.

Roasted Corn with Manchego

Jean-Georges Vongerichten
serves 8


  • 6 ears of sweet yellow corn, unhusked
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons (1/4 stick) unsalted butter
  • Kosher salt and freshly ground black pepper
  • 1 jalapeño, seeded, finely diced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 lime, cut into 4 wedges
  • 1 cup finely grated Manchego cheese
  • 1/4 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. Serve immediately.

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