I hardly ever cook corn but I saw this recipe in bon appétit and it looked so delicious that I had to try it. Plus, it has cheese on it. That alone was enough to grab my attention. It’s very easy to make and it’s really tasty. If you add jalapeño, and I think you should, you’ll probably want to add it a little at a time. I combined the salad with the entire amount called for and it was just a tad too spicy.

My friend Johanna made this with me and we ate the corn with these pupusas she buys from Costco and fills with shredded pork as well as a homemade slaw. Man, that was a good meal.


  • 6 ears of sweet yellow corn, unhusked
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons (¼ stick) unsalted butter
  • Kosher salt and freshly ground black pepper
  • 1 jalapeño, seeded, finely diced
  • ½ teaspoon crushed red pepper flakes
  • 1 lime, cut into 4 wedges
  • 1 cup finely grated Manchego cheese
  • ¼ cup thinly sliced chives
  • 2 teaspoons finely grated lime zest


  • 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.