Roasted Corn with Lime and Manchego Cheese

Name: Roasted Corn with Lime and Manchego Cheese
Prep time: 5 min
Total time: 25 min
Yield: 4 Servings
Ingredients: 6 ears corn, shucked, all silk removed; 3 Tablespoons olive oil; Salt and freshly ground pepper; 1 Tablespoon butter; 2 teaspoons chile powder; u00bc cup scallions, sliced; 2 jalapeu00f1os, seeded and diced; Juice and finely grated zest of 2 limes; 3 ounces manchego

By Leslie Blythe Cheese, Corn, Vegetarian Roasting

June 25, 2015

My friend Jessica sent me this recipe a few years ago. I finally got around to making it! I have no idea why I waited so long. I will serve corn like this all the time. I roasted the corn earlier in the day, cut it off the cob and put it in a ziplock bag in the refrigerator. This makes it very fast to put together.

Prep: 5 mins
Cook: 20 mins
Yields: 4 Servings

Ingredients

6 ears corn, shucked, all silk removed

3 Tablespoons olive oil

Salt and freshly ground pepper

1 Tablespoon butter

2 teaspoons chile powder

¼ cup scallions, sliced

2 jalapeños, seeded and diced

Juice and finely grated zest of 2 limes

3 ounces manchego

Directions

1Preheat oven to 450 degrees. Toss the corn in 2 tablespoons of the olive oil, the chile powder and salt and pepper. Place on a baking sheet and bake until slightly caramelized, about 12 minutes.

2Cut the kernels off the cob into a bowl.

3Over high heat, heat the remaining oil and butter in a large sauté pan. Add the scallions and the jalapeño and sauté 30 seconds. Add the corn and the lime zest and a pinch of salt and pepper. Sauté 3-4 minutes, then add the lime juice. Adjust seasoning.

4Turn the corn into a bowl, then generously grate the manchego over the dish.

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