from Bon Appetit
6 ears of sweet yellow corn, unhusked
2 tablespoons extra-virgin olive oil
2 tablespoons (¼ stick) unsalted butter
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
*If you can’t find Manchego, use Parmesan or Pecorino-Romano cheese, and play around with adding lemon juice and zest and different herbs.
Set oven to 450°. Without husking the corn cobs, place them on a baking sheet spaced out just a little bit, then roast them them, turning occasionally, about 15 minutes, until heated through and tender but still a litte crispy.
While your corn is roasting, prep the other ingredients: measure butter, dice jalaeno, grate cheese, slice chives and zest limes.
Once the corn is done, let it cool so you can handle the cobs. Then shuck and cut the kernels from cobs.
Heat oil in a large skillet over high heat. Saute corn kernels over high heat until for 3–5 minutes. Stir in the butter and season to taste with salt and pepper. Take off the heat and add jalapeño, crushed red pepper flakes over. Squeeze lime wedges over, then sprinkle with cheese, chives, and lime zest.
DO AHEAD: You can roast and slice off the corn kernels a few hours in advance if you need to.