Wednesday, July 3, 2013

Manchego Lime Roasted Corn

(Printable Recipe)

Now, it's hard to improve on a good fresh roasted ear of corn, but a squeeze of lime, the heat of just the right spice, and a great flavored cheese can do it. And don't think you have to roast this corn on the grill because 15 minutes in a 450 oven will work just fine.

Toss them on the grill or in the oven with husks intact.  After fifteen minutes set them aside to cool and go live your life doing something else awhile. I recommend the involvement of a hammock.

Or you can assemble the the rest of the ensemble:
2 TBS Olive Oil
2TBS Butter
1 Lime, quartered
Some Salt
1 tsp of Chili Powder (Allepo if you can swing it)
2-3 TBS Chives
1 cup Manchego finely shredded

Oil and butter go here. Medium heat until butter is melted, but wait! Need to shuck that corn and get it off the cob before we add it to the pan.

I consider this a two step process which involves both sides of the knife. I like to use a fine serrated edge knife. Lay it flat against the cob and cut straight down without digging into the cob itself, just cleanly cutting off the little corn kernels. Now flip that knife over to the dull side and give it one more scrape all around to bring out the remaining little sweet bits and some of the milky sweet starch that will flavor and thicken the dish. NOW it's ready to add to the pan over med heat. Stir, turn, and saute for 5-8 minutes and remove from heat.
If you have fresh chives, snip them in and add the chili powder. A note about that Allepo chili I mentioned above: If you're ever near a Penzey's Spice Store or are inclined to order online, get it! I don't know of where else to buy Allepo chili but it is such a lovely, slightly smokey, sweet and hot all-at-once sort of pepper, it's worth going the extra mile to get it. And, while we're at it, let's talk about the Manchego. You should be able to get it most anywhere, but I suppose Jarlesburg would be a close substitute for nutty flavor, though Manchego is drier and milder, not so gooey for this recipe.
(That is an honest to goodness lime spray; no Photoshop.)
Finally, toss on the cheese and squeeze all four lime quarters into the mix. You wouldn't think that citrus would have the power to sweeten corn, but that's the effect the lime seems to have.

My cookin' cousin, Lisa, enlightened me to the joy of limes as we worked up some shrimp and grits at the beach last year and I've had them constantly in my fridge ever since. Oooo, need to blog that particular shrimp n grits recipe we made, but ahh, that's another day! Stay tuned, y'all.
SummerFest at the Food Network website is offering up the best ideas for your Farmer's Market finds all summer long. Each week we'll be blogging together with the FN Dish to produce fabulous ways to enjoy your produce!  This week it's corn, next week tomatoes.  In the meantime, check out these other corny-licious recipes:

Jeanette's Healthy LivingMexican Corn Salad "Esquites"
Virtually HomemadeGrilled Corn with Ancho Chili Butter and Fresh Lime
Domesticate MeCampfire Chicken Packets with Zucchini, Corn and Cherry Tomatoes
Dishin & DishesElote (Mexican Grilled Corn) Three Ways
Feed Me PhoebeCorn on the Cob with Sriracha Lime Butter
Taste With The EyesHello Summer Salad
Napa Farmhouse 1885Fresh Corn, Roasted Tomato and Pickled Garlic Pizza with Cornmeal Crust
Red or Green?Corn & Green Chile Corn Muffins
Made by MichelleRoasted Corn and Black Bean Salsa
Blue Apron BlogSummer Succotash with Cod and Pickled Grapes
DevourFour Grilled Corn Favorites
The Heritage CookFresh Corn and Tomato Salad
The Sensitive EpicureCilantro Rice with Corn, Black Beans and Avocados
Pinch My SaltGrilled Corn Guacamole
WeeliciousCorn Salsa
FN DishOff the Cob Salads

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