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.