Manchego Lime Roasted Corn

6 Ears Sweet Corn, unshucked
2 Tbs Olive Oil
2 Tbs Butter
1 tsp chili powder (Allepo chili if at all possible!)
1 lime
1 cup finely grated Manchego cheese 
2-3 Tbs snipped chives
2 tsp grated lime zest (optl)

Toss the corn, unshucked, on the grill or in a 450 oven for fifteen minutes then set aside to cool. When you can handle them comfortably shuck the corn and cut kernels off. 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. Melt the butter and oil in a wide skillet over medium heat and add corn. Stir, turn, and saute for 5-8 minutes until warmed and blended 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 the 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.

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. Toss together well and serve hot or cold!