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If there’s any chance – any chance at all – you can still get your hands on some of the sweet corn Summer produced this year, I highly highly suggest running out, grabbing it, and making this dish.
I’ve never been too impressed with corn side dishes. C adores the golden yellow kernels, and I adore him, so I happily make them often, but they always leaving me craving something more. I do love corn; I don’t want to give you the wrong idea. Prior to this recipe, I just happened to believe it needed nothing more than to be husked, sprinkled with salt, and given a quick smear of butter. Why complicate an already wonderful thing?
Still… Summer’s heavier fares: burgers, ribs, and steaks, left me longing for a substantial side dish – simple enough to stand by any meat, but feisty enough to hold it’s own. There were many attempts, all fine in their own ways, just nothing swoon worthy – nothing blog worthy. When my eyes first met this recipe, I had a good feeling. The ingredients all had personality and promise; promise of spice, and richness, and flavor.
The corn is first roasted unhusked. After shucking, the corn gets sautéed in a touch of oil until it’s gorgeous and golden brown. You’re going to spice and season now – adding butter, salt and pepper – it tastes amazing at this point. Then the big flavor comes to town – topping the corn with crushed red pepper and diced jalapenos adds delightful spice, which is balanced out just enough with fresh lime juice, lime zest, manchego cheese and chopped chives. The lime juice/zest really ties everything together; each flavor plays perfectly off the others.
This really was a fiesta of flavor.
Paired with slow roasted ribs (slathered in this sauce), a glass of red wine, and a handsome smiling face across the table… it’s easy to remember life is so so good.
Roasted Corn with Manchego & Lime – Bon Appétit | August 2011
Makes 8 servings
- 6 ears of sweet yellow corn, unhusked
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons (1/4 stick) unsalted butter
- Kosher salt
- 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.
I’ll need to try this recipe. It looks delicious.
It was scrumptious, Patricia! Let me know if you give it a try 🙂
I’m so going to miss all the fresh summer corn – will have to grab some before the season ends and try this. I love pan roasted corn, brings out the sweetness!
I agree, Jeanette; Roasting the corn, then heating it with a touch of oil on the stove top really enhanced the sweetness and made the dish divine.
You’re so right. Corn is great. But side dishes don’t always do it justice. This looks like it does. The corn looks fabulous too.
Thanks, Greg! I’m so glad I found this recipe; it’s a keeper for years and years to come.
Those two-toned corns are really gorgeous. And your corn salad flavors have me positively drooling!
I too was in awe of the loveliness of how pretty corn can look; the taste was flavorful and gorgeous in it’s own way.
Thanks, dear! It was delicious, and I’ve been tempted to make it again – rare does that happen!
I am up to my elbows in sweet corn and am looking for ways to use up what I decide not to freeze. I will definitely be making this! YUM!
So happy to hear that! And lucky you to be elbow deep in sweet corn – lucky!! Hope you enjoy this as much as we did.
My husband is much more of a “corn person” than I am, so I do try to put it on our menu to appease him. But, I love love love Manchego cheese, so this might satisfy both of us. Beautiful site.
Thanks so much Jen! I definitely think this would make both of you happy and full; it did the trick for us.
I know what you mean.. me too trying to eat some of those sweet corns before they are gone! This looks light and refreshing.
Thanks, dear! Hope you get your fill of sweet corn before it’s gone!
Roasted corn..actually corn in general..is pretty much the most amazing thing ever 🙂 I just love the crunch/sweetness/savoryness 🙂 Is savoryness a word? I don’t know, but It looks great! 🙂
Hey Ari! Hmmm, I think we can totally use savoryness as a word 🙂