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Roasted Corn with Manchego and Lime

Roasted Corn with Manchego and Lime


– 5 ears of corn, unhusked.

– 2 TB virgin olive oil

– 2 TB butter, unsalted

– Salt

– Black pepper

– 1 jalapeno, de-seed and diced

– ½ tsp crushed red pepper

– 1 lime, cut into wedges

– 1 C Manchego cheese, shredded

– ½ C chives, sliced

– 2 tsp lime zest


Preheat oven to 450 degrees F. Roast unhusked corn on backing sheet, turning occasionally, about 15 minutes. Let cool. Shuck corn and cut kernels from cob.

Heat oil in a large skillet over high heat. Add corn kernels and sauté. Add butter and season with salt and pepper.

Transfer corn to bowl, sprinkle corn with jalapeno and red pepper flakes. Squeeze lime over the corn, then add cheese, chives and lime zest.