roasted corn with manchego and lime

I've got a side for you that is sure to send your meal over the top and have your guests, family, boyfriend, sister, or neighbor asking for more.  This dish is excellent on it's own or would really send tacos or a burrito out of this world.

This is a recipe I tore out of Bon Appetit last summer and it's really a shame that it's taken me this long to make it.  Thankfully I came across the recipe the other week and we had it as part of dinner earlier in the week.  This is a perfect dish to make if you have some corn on the cob left over, or go ahead and skip eating it as you normally would all together and try sauteeing it up with the cheese, jalapeno, chives, and lime zest.  Amazing.

{Recipe thanks to Bon Appetit}

{Ingredients You'll Need}

  • 6 ears sweet corn, unhusked
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • kosher salt and ground pepper
  • 1 jalapeno seeded and finely diced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 lime, cut into 4 wedges
  • 1 cup finely grated Manchego cheese
  • 1/4 cup sliced chives
  • 2 teaspoons freshly grated lime zest
  1. Preheat your oven to 450 and place the corn on a baking sheet.  Bake for 15 minutes until tender then allow to cool before husking the corn then cut the kernels off the cob.
  2. Once the corn is ready heat the oil in a skillet then add corn and allow to turn golden about 3-5 minutes.  Now add in your butter and season with salt and pepper.  At this point turn off the heat and either do everything in the skillet or transfer the corn to your serving dish.  Sprinkle on top the remaining ingredients and stir to combine then serve immediately.
This was so good I'm itching to make it again...this time along with some more fish tacos perhaps.

1 comment

  1. this looks delicious. i love a good summery salad.