Roasted Corn With Manchego & Lime

• 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 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
• Manchego cheese is sold at better supermarkets and at specialty foods stores.

1. Preheat oven to 450u0b0. 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.
2. Heat oil in a large skillet over high heat. Add corn kernels and saute until heated through and light-golden in spots, 3-5 minutes. Add butter; stir until melted.
3. Season to taste with salt and pepper. 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.

sweet yellow corn, extravirgin olive oil, butter, kosher salt, freshly ground black pepper, red pepper, lime, manchego cheese, chives, lime zest, manchego cheese

Taken from www.epicurious.com/recipes/food/views/roasted-corn-with-manchego-lime-366724 (may not work)