We have three pieces of luggage, and all three of them are absolutely packed to the brim. For a four night trip. Traveling with a toddler, I tell you, is not for the faint of heart. We’re headed to a wedding in Park City this weekend, but I couldn’t leave without telling you about this roasted corn dish, which was hands-down the best summer side I made this year. I’m probably already too late for corn. But in case you’ve still got access to the good stuff, you really need to make this to send summer off right. Otherwise, next year! Definitely next year.
When we’re back next week, we’ll take a much more autumnal turn. I’ve got an apple cake for you. It’s time.
Roasted Corn with Manchego & Lime
ABC Kitchen via Bon Appetit
6 ears of sweet yellow corn, unhusked
2 tablespoons extra-virgin olive oil
2 tablespoons (1/4 stick) unsalted butter
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
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.