Roasted Corn Salad with Chilies, Lime and Parmesan

Recipe as promised, finally.  I found this recipe last summer, during the height of the corn harvest.  It sounded so good so I gave it a try.  Except with typical distraction, I husked the corn before roasting, then read the recipe again where it clearly states "place unhusked corn"... 

The end result was delicious regardless.  I made another batch a couple weeks ago using (gasp) frozen corn as it's too early in the season for ears.  The end result was delicious.

Corn season will be here very soon, at which time I'm going to follow the recipe exactly.  Really. 

Here's the recipe from Two Lazy Gourmets

Roasted Corn Salad with Chiles, Lime, and Parmesan Cheese
Author: 
Serves: 4
 
In this salad, deeply sweet corn kernels are bathed in rich butter and tangy lime juice; flecked with freshly picked chives, minced jalapeno, and crushed red pepper; and topped with a cloud of finely grated Parmesan. Adapted from Bon Appetit.
Ingredients
  • 6 ears of corn, unhusked
  • 2 tablespoons olive oil
  • 2 tablespoons (1/4 stick) unsalted butter
  • Kosher salt and freshly ground black pepper, to taste
  • Juice of 1 lime, plus 4 lime wedges for serving
  • 1 tablespoon thinly sliced chives
  • 1 jalapeño, seeded, finely diced
  • ½ teaspoon crushed red pepper flakes
  • 3 ounces (about 1 cup) finely grated Parmesan cheese, for serving
Instructions
  1. Preheat oven to 450° F.
  2. Place unhusked corn on a baking sheet and roast in the preheated oven for about 18 minutes, turning once halfway through cooking. Remove from oven and set aside to cool.
  3. When the corn is cool enough to handle, shuck it and cut the kernels from the cobs.
  4. Heat the oil in a large skillet over medium-high heat. Add corn kernels and cook, stirring frequently, until just beginning to turn golden brown, about 5 minutes.
  5. Stir in butter, salt, and pepper and cook, stirring, until butter is melted.
  6. Place corn in a medium bowl, squeeze lime juice over and stir to combine.
  7. Sprinkle chives, jalapeño, and crushed red pepper flakes over the top.
  8. Serve immediately, passing the grated cheese alongside.



Comments

Janice said…
Mmmm...sounds delicious!
Mon Jun 29, 10:13:00 PM
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