Roasted Corn with Manchego & Lime

            Ingredients

• 6 ears of sweet yellow corn, unhusked


• 2 tablespoons extra-virgin olive oil


• 2 tablespoons (1/4 stick) unsalted butter


• Kosher salt


• freshly ground black pepper


• 1 jalapeño, 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


Preparation

Preheat oven to 450°. 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. Discard cobs.

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. Transfer corn to a large wide bowl or deep platter; sprinkle jalapeño and crushed red pepper flakes over. Squeeze lime wedges over; sprinkle with cheese, chives, and lime zest.