Best 4 Roasted Corn With Manchego Lime Recipes

Roasted Corn with Chili Lime Butter image

Provided by Tyler Florence

Time 45m

Yield 6 servings

Number Of Ingredients 5

6 ears fresh corn, unhusked
1/4 pound butter (1 stick), room temperature
2 teaspoons chili powder
1 lime, zested
1 lime, cut into wedges

Steps:

Preheat oven to 350 degrees F.
Place the corn in its husks directly on the oven rack and roast until the corn is soft when you press on it, 30 to 40 minutes.
While the corn is roasting, combine the butter with the chili powder and lime zest.
Peel down the husks and tie in a knot to use as a handle while eating. Rub the corn with soft butter mixture, and garnish with a lime wedge. (This roasting method produces the sweetest corn I have ever tasted.)

Roasted Corn with Manchego & Lime image

Provided by Jean Georges Vongerichten

Yield Makes 8 servings

Number Of Ingredients 12

6 ears of sweet yellow corn, unhusked
2 tablespoons extra-virgin olive oil
2 tablespoons (1/4 stick) unsalted butter
Kosher salt
freshly ground black pepper
1 jalapeño, seeded, finely diced
1/2 teaspoon crushed red pepper flakes
1 lime, cut into 4 wedges
1 cup finely grated Manchego cheese
1/4 cup thinly sliced chives
2 teaspoons finely grated lime zest
ingredient info: Manchego cheese is sold at better supermarkets and at specialty foods stores.

Steps:

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.

Creamed Corn with Lime image

Provided by Michael Symon : Food Network

Categories side-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 15

6 ears fresh corn, shucked, kernels removed and reserved, cobs reserved
2 cloves garlic
1 bay leaf
1 onion, quartered
1 tablespoon whole coriander seed
1 teaspoon kosher salt
Olive oil, for drizzling
1/4 pound thick-cut bacon, cut into lardons
1 cup minced yellow onion
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
Zest of 1 lime
2 tablespoons unsalted butter
1/2 cup sour cream or Greek yogurt
1/2 cup finely chopped fresh cilantro

Steps:

For the corn stock: Put the corn cobs, garlic, bay leaf, onion, coriander, salt and 2 quarts water in a large pot and bring to a boil. Reduce the heat to a simmer and cook to reduce the liquid to 2 cups, about 45 minutes. Strain and reserve, keeping the stock warm.
For the creamed corn with lime: Heat a large saucepan over medium heat and drizzle with olive oil. Add the bacon and cook, stirring as needed, until crisp and the fat is rendered, about 10 minutes. Add the onions, garlic and a pinch of salt and cook until the onions have softened, another few minutes. Add the reserved corn kernels, lime zest and corn stock, bring to a simmer and cook until the mixture thickens and reduces, 12 to 15 minutes. Remove the pan from the heat and stir in the butter, sour cream and cilantro. Taste and season with salt and pepper.

Summer Corn With Lime and Manchego image

Provided by gailanng

Categories Corn

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

6 ears sweet corn, unhusked
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter (1/4 stick)
kosher salt
black pepper, freshly ground
1 jalapeno, seeded, finely diced
1/2 teaspoon crushed red pepper flakes
1 lime, cut into 4 wedges
1 cup manchego cheese, finely grated
1/4 cup chives, thinly sliced
2 teaspoons lime zest, finely grated with microplane

Steps:

Preheat oven to 450°F
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.
Heat oil in a large skillet over medium heat. Add corn kernels and sauté until heated through and light-golden in spots, 3-5 minutes.
Add butter and stir until melted. Season to taste with salt and pepper.
Transfer corn to a large wide bowl or deep platter. Sprinkle jalapeno and crushed red pepper flakes over.
Squeeze lime wedges over, sprinkle with cheese, chives, and lime zest and serve.

Nutrition Facts : Calories 191.8, Fat 10.2, SaturatedFat 3.3, Cholesterol 10.2, Sodium 2.2, Carbohydrate 26.2, Fiber 3.3, Sugar 5.7, Protein 4.2