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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.
Aaah, that corn looks so beautiful, and served up as you said – ribs with *that* sauce, oh yes! Count me in for dinner 🙂 Beautiful post!
Thank you, Charles! Slow roasted ribs and this corn turned out to be one amazing meal.
This recipe looks so simple, but so appealing! I am definitely making it!
This looks so good. I’m not sure if we still have good corn around here but it’s worth a look, right?
Maybe a look, and then a second look 🙂
Great dish! And your photos look wonderful!
As always, you’re so sweet – I appreciate it so so much!
Oh my gosh, this looks AMAZING, I definitely need to make it before the corn all disappears.
Love your photos as well.
Jessica – it is definitely worth hunting down a few stalk for!! Thank you for your sweet words. Let me know if you do make it, and how you like it 🙂
Love corn…and this corn dish with cheese and lime sounds and looks delicious. Nice photos!
Hope you are having a great week 🙂
Juliana, the cheese – which is spanish – really blends wonderfully with all the other bold and bright flavors this dish contains. Enjoy your night, dear.
Wow, that sounds amazing! We are trying to grow our own corn for the first time this year, and this looks like a perfect dish to use them for. Adding to my wishlist for sure!
Hi Courtney. Growing your own corn sounds amazing – jealous 🙂
This sounds realllllly gooooood! Fresh sweet corn is definitely one of the best things about summer.
Hi Stephanie! I was loving corn all Summer: I wish I had discovered this recipe sooner – I would have made it multiple times!
We just got some corn from my momma’s garden. I’m going to have to make this…the lime juice sounds so refreshing!
Yay Lindsay – make ittt!!! I can almost promise you will love every bite!
Yum! I just picked up a bag of local sweet corn this afternoon, so I will have to take a cue from this. I don’t have the cheese or the jalapeno, unfortunately, but I love the idea of lime juice.
Becca – i’m sure it would be a delicious corn dish either way; let me know if you give a try, please 🙂 Enjoy the day!