Summer Corn With Lime And Manchego

• 6 ears sweet yellow corn, unhusked
• 2 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter (1/4 stick)
• kosher salt
• black pepper, freshly ground
• 1 jalapeno, seeded, finely diced
• 1/2 teaspoon crushed red pepper flakes
• 1 lime, cut into 4 wedges
• 1 cup Manchego cheese, finely grated
• 1/4 cup chives, thinly sliced
• 2 teaspoons lime zest, finely grated with microplane

1. Preheat oven to 450F.
2. Roast unhusked corn on a baking sheet, turning occasionally, until heated through and crisp-tender, about 15 minutes.
3. Let cool.
4. Shuck corn and cut kernels from cobs.
5. Heat oil in a large skillet over medium heat.
6. Add corn kernels and saute until heated through and light-golden in spots, 3-5 minutes.
7. Add butter and stir until melted.
8. Season to taste with salt and pepper.
9. Transfer corn to a large wide bowl or deep platter.
10. Sprinkle jalapeno and crushed red pepper flakes over.
11. Squeeze lime wedges over, sprinkle with cheese, chives, and lime zest and serve.

extra virgin olive oil, unsalted butter, kosher salt, black pepper, red pepper, lime, manchego cheese, chives, lime zest

Taken from www.foodrepublic.com/recipes/summer-corn-with-lime-and-manchego-recipe/ (may not work)