What People Are Cooking section the other day so I was delighted when my August issue came in the mail this week. In fact, I was so excited that I brought my copy to lunch with Ryan so we could figure out what to make for dinner. Since then I have made this salad/side dish two times in the last four days! It's a keeper!
3 ears of sweet white corn, unhusked
3 ears of sweet yellow corn, unhusked
2 tablespoons olive oil
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
1 jalapeno, 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
1 | Preheat oven to 450°F. Roast unhusked corn on a baking sheet, turning occasionally, until heated through and crisp-tender, roughly 15 minutes. Let cool. Shuck corn and cut kernels from cobs. Discard cobs.
2 | 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.
3 | Transfer corn to a large wide bowl or deep platter; sprinkle jalapeno and crushed red pepper flakes over. Squeeze lime wedges over; sprinkle with cheese, chives, and lime zest.