Corn with Jalapeno & Manchego
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Ingredients
  • 6 ears sweet yellow corn (unhusked)
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp unsalted butter
  • 1 jalapeno (seeded, diced)
  • ½ tsp crushed red pepper flakes
  • 1 lime
  • 1 cup Manchego cheese (finely grated)
  • ¼ cup thinly sliced chives
  • 2 tsp finely grated lime zest
  • Salt and pepper
Instructions
  1. Preheat oven to 450.
  2. 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.
  3. Heat oil in a large skillet over high heat. Add corn kernles and sauté until heated through and light-golden in spots (3-5 minutes).
  4. Add butter; stil until melted. Season to taste with salt and pepper.
  5. Transfer corn to a large wide bowl or deep platter; sprinkle jalapeno and crushed red pepper flakes over. Squeeze in lime juice; sprinkle with cheese, chives, and lime zest.
Recipe by Cohen Family Cookbook at https://cohenfamilycookbook.com/2015/01/corn-with-jalapeno-manchego/