bon appétit’s roasted corn with manchego and lime
I’m not even going to wait until the end of this post to tell you how this was. If you want to have one of the best corn side dishes you’ll ever make, you’ll make this roasted corn bowl of goodness that was in Bon Appétit’s August issue. It had something to do with getting the most out of your microplane grater or something, but I suppose calling it “the most awesome recipe in the issue” would have been kind of mean to the other recipes.
I only changed one ingredient from the original and that was to accommodate my garden bounty – I also halved the recipe for the two of us to make 4 servings (which became 2!) instead of 8:
- 3 ears of sweet yellow corn, unhusked
- 1 tablespoons extra-virgin olive oil
- 1 tablespoons (1/4 stick) unsalted butter
- Kosher salt and freshly ground black pepper
- 1 cajun bell pepper, seeded, finely diced
- 1/2 teaspoon crushed red pepper flakes
- 1/2 limes
- 1/2 cup finely grated Manchego cheese
- 1/8 cup thinly sliced chives
- 1 teaspoons finely grated lime zest
The corn came in our CSA that week. Cajun bell peppers look like miniature red bell peppers, but they have a lovely kick to them. I did notice on the BA site, a few reviewers were swapping out the Manchego, but I’m one of those that can find the Spanish hard cheese at her local mega-mart. It’s a nice mild, white hard cheese made from sheep’s milk and well worth getting for the recipe. (Not to mention the snacking opportunity for later.)
If you can’t tell from the photo, step one was for me to roast the corn in a 450 degree oven for 15 minutes on a baking sheet with a turn or two to ensure to ensure even browning. Letting the corn cool is the hard part simply because this is time between you and getting this rosted corn in your belly. Once the corn was cool enough to handle, cut the kernels off the cobs and tossed the cobs so I could move onto the awesome parts.
The only real cooking left involves the corn and the butter. I did this for about 5 minutes over medium high heat with some salt and pepper. Once I was done with this part, the corn was immediately put into a bowl. A bit of truth now – I wasn’t just hanging out waiting for the corn to cool before I could cut the kernels off of the cobs.
I was prepping all the mix ins. This meant chopping peppers, chives and zesting and halving a lime so I could mix in everything, squeeze in the lime juice, toss in some pepper flakes and top it all with cheese at the end:
A quick stir and all is right with the world in this bowl of citrusy, cheesy corn goodness.