6 ears of sweet yellow corn, unhusked
2 Tbsps. extra-virgin olive oil
2 Tbsps. (1/4 stick) unsalted butter
Kosher salt and freshly ground black pepper
1 jalapeño, seeded, finely diced
1/2 tsp. crushed red pepper flakes
1 lime, cut into 4 wedges
1 cup finely grated Manchego cheese
1/4 cup thinly sliced chives
2 tsps. finely grated lime zest
Preheat oven to 450°. Roast unhusked corn on a baking sheet, turning occasionally, until heated through and crisp-tender, about 15 minutes. Let cool. Shuck corn and cut kernels from cobs. Discard cobs.
Heat oil in a large skillet over high heat. Add corn kernels and sauté until heated through and light-golden in spots, 3-5 minutes. Add butter; stir until melted. Season to taste with salt and pepper.
Transfer corn to a large wide bowl or deep platter; sprinkle jalapeño and crushed red pepper flakes over. Squeeze lime wedges over; sprinkle with cheese, chives and lime zest.
Recipe from Epicurious.com