Roasted Jalapeño-Lime Corn with Manchego.
Since summer doesn't last forever, and I don't always feel like shucking corn or pulling the grill out, you can use good-quality canned corn kernels (in water without additional flavors or sugar).
Great side dish!
Equipment:
12" skillet
Spatula or wooden spoon
Serving Bowl
Grater
Ingredients:
2 cans corn kernels / or 6 ears of sweet corn, unhusked
2 Tbls extra-virgin olive oil
2 Tbls butter
Kosher salt
Fresh ground pepper
1 jalapeño, seeded, finely diced
1 medium shallot, finely diced
1/2 tsp crushed red pepper flakes
3/4 cup manchego cheese, finely grated
1/2 lime juice and zest (adjust for taste)
Instructions:
Do not plan on walking too far from the stove-top.
This recipe is not hard but you do have to pay attention to the skillet for 30-35 minutes.
Option A: Roast The Corn Yourself
1. Wash your hands.
2. Preheat oven to 450F degrees.
3. Roast unhusked corn on a baking sheet x15-20 minutes, turning occasionally.
4. When heated thru, set aside and cool.
5. Shuck corn, remove kernels from cobs. Discard cobs.
6. Follow same instructions as in Option B / Step 3. below.
Option B: Open A Can of Corn
1. Wash your hands.
2. Open and drain 2 (14oz) cans of corn.
3. Heat oil in a large skillet over high heat.
9. Squeeze 1/2 lime into mix
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