I love corn and in the summer it is especially sweet and delicious. This roasted corn dish is so easy and it comes together pretty quickly and everyone loves it. I leave the corn in the husks and then roast it in the oven. After letting it cool the corn easily comes of the cob and then I quickly sauté it with butter and salt and pepper. The corn is finished off by tossing in fresh lime juice, jalapeño, and feta cheese to make this a winning side dish that goes with just about anything.
Roasted Corn with Feta and Lime
Roasted corn with feta cheese and fresh lime juice is the perfect side dish for any summer bbq. It comes together quickly and is delicious!
Ingredients
- 6 ears of sweet corn , unhusked
- 2 tbsp extra virgin olive oil
- 2 tbsp butter
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 jalapeño, (ribs and seeds removed), finely diced
- 1/2 tsp crushed red pepper
- 2 tsp lime zest (zest first before you juice it)
- 1 lime, juiced
- 1 cup crumbled feta cheese
- 1/4 cup thinly diced chives
Instructions
Preheat oven to 450 degrees
1. Place unhusked corn on a baking sheet, roast about 15 minutes until heated through and crisp-tender. Turning occasionally. Let cool. Shuck corn (remove husks) and cut corn kernels from the cob.
2. Heat oil in a large skillet over high heat. Add corn and sauté until heated through with spots of lightly golden brown about 3-5 minutes.
3. Add butter, stir until melted. Add salt & pepper.
4. Transfer corn to a large wide bowl. Add jalapeño, crushed red pepper, lime zest, lime juice, feta and chives. Stir gently to combine. Taste and adjust seasoning if needed.
5. Serve warm or at room temperature.
Notes
- If you cannot find corn on the cob in the husk its ok. Just wrap each ear of corn in aluminum foil and roast.
- Make sure to zest the lime before you juice it otherwise its very difficult to do it after!
- The best way to remove the corn kernels from the cob is to get a shallow bowl and a soup can. Place the soup can in the middle of the bowl. Next, stand an ear of corn on top of the soup can. Take a sharp knife and starting at the top of the corn run the knife down the cob cutting the kernels as you go. They will fall into the bowl.
- Jalapenos can be spicy so removing the seeds and ribs from the inside are important. Reserve them until the end and if you feel like you need a bit more spice add in some of the seeds. Also, all jalapenos are not the same size. So don't add all of it at once. Add half and then taste. You don't want the dish to be overpowered by heat.
