Roasted Corn with Jalapeño, Lime and Manchego

Nothing says summer like corn.  We seem to go crazy with fresh corn once it becomes available, and I always try to make a few extra cobs whether I'm grilling them or boiling them in a pot of water.  Any leftovers are perfect additions to salads, quesadillas, or salsas.

But sometimes, I tire of flossing at the dinner table and getting my hands all buttered up...and this recipe from Epicurious Mobile App is just the solution:

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.

4. Add shallots and jalapeño and sauté until slightly brown.

5. Add corn kernels, however you got them.

6. Saute corn until golden brown, approximately 30-35 minutes.

7. Add butter and stir until melted.

8. Transfer corn mixture to a wide bowl or deep platter and stir in salt, pepper, and pepper flakes.
9. Squeeze 1/2 lime into mix

10. Add manchego cheese and zest.  Stir.

11. Serve immediately

Simply Roasted Edamame

Roasted edamame may not sound exciting to most of you, but if you tagged on 'the freshman fifteen' this year, you might just be looking for a few healthy snacks other than baby carrots.

Do not be fooled.  Despite it's simplicity, this recipe is delicious for snacking; and, it's a recipe you can build on if you want more complexity.  Try adding in sautéed garlic, shallots, a dash of red wine vinegar and olive oil...just a suggestion for a simple side protein.

Equipment:

Oven

Baking pan or "jelly roll" pan (it needs sides)

Ingredients:

Frozen bag of edamame, or double it

Olive oil

Salt & Pepper

Instructions:

1. Wash your hands.

2. Preheat oven to 250F degrees.

3. Open the bag of frozen edamame.

4. Spread onto pan

5. Sprinkle with olive oil.

6. Salt &Pepper

7. At 20 minutes, remove the pan and shake pan to re-distribute beans.

8. Finish roasting until beans slightly wrinkled with a touch of brown, about another 20 minutes.

9. If adding shallots, garlic, vinegar, toss it altogether in a bowl and then season to taste with S & P and olive oil.

10. Be surprised at how good 'simple & healthy' can taste!

Don't forget Father's Day!