Summer Corn With Lime and Manchego

A side dish from Dan Kluger who is the chef at ABC Kitchen in New York City.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 6  ears  sweet corn, unhusked
• 2  tablespoons extra virgin olive oil
• 2  tablespoons unsalted butter (1/4 stick)
•  kosher salt
•  black pepper, freshly ground
• 1  jalapeno, seeded, finely diced
• 1⁄2 teaspoon crushed red pepper flakes
• 1  lime, cut into 4 wedges
• 1  cup manchego cheese, finely grated
• 1⁄4 cup chives, thinly sliced
• 2  teaspoons lime zest, finely grated with microplane

Directions

1. Preheat oven to 450°F
2. Roast unhusked corn on a baking sheet, turning occasionally, until heated through and crisp-tender, about 15 minutes.
3. Let cool. Shuck corn and cut kernels from cobs.
4. Heat oil in a large skillet over medium heat. Add corn kernels and sauté until heated through and light-golden in spots, 3-5 minutes.
5. Add butter and stir until melted. Season to taste with salt and pepper.
6. Transfer corn to a large wide bowl or deep platter. Sprinkle jalapeno and crushed red pepper flakes over.
7. Squeeze lime wedges over, sprinkle with cheese, chives, and lime zest and serve.