Roasted Corn with Manchego and Lime (adapted slightly from Bon Appetit)
6 ears of sweet yellow corn, unhusked
1 Tb extra-virgin olive oil
2 Tb butter
1-2 jalapeños, seeded, finely diced
1/2 tsp crushed red pepper flakes
1 cup finely grated Manchego cheese
scant 1/4 cup thinly sliced scallions (or chives, which were in the original recipe)
2 tsp finely grated lime zest
1 lime, quartered
Kosher salt and freshly ground black pepper
Preheat oven to 450°. Roast unhusked corn on a baking sheet, turning halfway through, 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 for about a minute. Add butter and half of the diced jalapenos; saute until some of the kernels start to brown a bit. Season to taste with salt and pepper. (The cheese will add some saltiness, so be sparing with the salt)
Transfer corn to a large wide bowl or deep platter; toss with remaining jalapenos, scallions/chives, red pepper flakes, and lime zest. Squeeze lime wedges over and sprinkle with cheese. Serve warm.