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
6ears of sweet yellow corn, unhusked
2tablespoonsextra-virgin olive oil
2tablespoons(1/4 stick) unsalted butter
Kosher salt and freshly ground black pepper
1jalapeño, seeded, finely diced
1/2teaspooncrushed red pepper flakes
1lime, cut into 4 wedges
1cupfinely grated Manchego cheese
1/4cupthinly sliced chives
2teaspoonsfinely 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.