ROASTED CORN WITH PARMESAN & LIME
Ingredients:
6 ears of sweet yellow corn, unhusked
2 Tbs extra-virgin olive oil
2 Tbs unsalted butter
Kosher salt and freshly ground black pepper
1 jalapeno, seeded, finely diced
1/2 tsp crushed red pepper flakes
1 lime, cut into 4 wedges
1 cup finely grated Parmesan cheese
1/4 cup thinly sliced chives
2 tsp finely grated lime zest
Directions:
Preheat oven to 450. Roast unhusked corn on a baking sheet, turning occasionally, until heated through and crisp-tender, about 15 min. Let cool. Shuck corn and cut kernels from cobs. (use favorite technique, see below)
Heat oil in a large skillet over high heat. Add corn kernels and saute until heated through and light-golden in spots. 3-5 min. Add butter:stir until melted. Season to taste with salt and pepper.
Trasfer 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.
Corral your kernels
The next time you want to slice corn off the cob, try this technique to keep the kernels from scattering everywhere. Arrange an ear of corn vertically so that the thicker end sits over the hole of a Bundt pan. Using a small, sharp knife, slice the corn off the cob, turning the ear as you go. Capture more of the corn's milky juices by scraping the cob with the knife.
