There's Nothing More than Corn...in Indiana

So let's make the best of it shall we?! I am wanting to make a great meal for my family this weekend. Not sure what I'll make, because we've got Doc as part of our clan, and he's just about the pickiest person alive, but I'll manage. The star of the show will undoubtedly be the recipe I found in my new 'bon appetit' catalog today. Since we Hoosiers are blessed with the best of the best in the realm of tastiest vegetables (and those with the lowest health value,) Indiana corn should be celebrated! No need to buy canned corn if you live in our proud Hoosier state - that is a disgrace! Nor should we ever get bored with the plain ole' corn on the cob routine. Delicious? YES. Exciting...not so much.

I'm stepping out on a huge limb with this recipe - I do realize that, but I know it will be a major hit. And since sharing is caring...

Roasted Corn with Manchego and Lime

Ingredients
6 ears of sweet yellow corn, unhusked
2 tablespoons extra-virgin olive oil
2 tablespoons (1/4 stick) unsalted butter
Kosher salt and 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

Preparation
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.