I make this when friends are coming over and I want to serve them something they’ll notice without it requiring too much effort. Too many corn dishes are too sweet, and I like how this recipe balances the sweetness with the heat of jalapeno and red pepper flakes and a vivid streak of lime juice. I also like that this dish goes with about 8 million things: tacos, burgers, grilled lamb, a steak, you name it. You need to get the corn in the oven right away so you can spend time prepping the rest. Putting corn in its cob in the oven will feel strange. Power through; it works. You can wing almost everything without measuring, just not the jalapeno and red pepper flakes, which don’t respond well to whim. — Amanda Hesser, Food52, Brooklyn, NY
This is the most recent recipe in our go-to column, but it is particularly special. Not only is it recommended by celebrated food writer and Food52 founder Amanda Hesser, but she is just one of many people I’ve heard from who love this dish (including food bloggers, me, and everyone I’ve ever cooked it for). It was created by chefs Dan Kluger and Jean Georges Vongerichten for their NYC restaurant ABC Kitchen, then published in Bon Appetit magazine a couple of years ago. So you have to try it — especially now when the last of the summer’s corn is around.
- 6 ears of sweet yellow corn
- extra-virgin olive oil
- unsalted butter
- Kosher salt
- freshly ground black pepper
- crushed red pepper flakes
- limes (juice and zest)
- Manchego cheese
1. Seed and finely dice a jalapeño.
2. Measure out 1/2 teaspoon crushed red pepper flakes and 2 tablespoons (1/4 stick) unsalted butter.
3. Zest two limes to get 2 teaspoons of lime zest.
4. Grate a cup of Manchego cheese.
5. Slice 1/4 cup chives.
11. crushed red pepper flakes,
Roasted Corn with Manchego and Lime
from 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
*If you can’t find Manchego, use Parmesan or Pecorino-Romano cheese, and play around with adding lemon juice and zest and different herbs.
Set oven to 450°. Without husking the corn cobs, place them on a baking sheet spaced out just a little bit, then roast them them, turning occasionally, about 15 minutes, until heated through and tender but still a litte crispy.
While your corn is roasting, prep the other ingredients: measure butter, dice jalaeno, grate cheese, slice chives and zest limes.
Once the corn is done, let it cool so you can handle the cobs. Then shuck and cut the kernels from cobs.
Heat oil in a large skillet over high heat. Saute corn kernels over high heat until for 3–5 minutes. Stir in the butter and season to taste with salt and pepper. Take off the heat and add jalapeño, crushed red pepper flakes over. Squeeze lime wedges over, then sprinkle with cheese, chives, and lime zest.
DO AHEAD: You can roast and slice off the corn kernels a few hours in advance if you need to.
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