Thursday, June 27, 2013

Roasted Corn with Manchego

This is a great side dish, either warm or cold - if you'd like it cold, then skip cooking the corn in the skillet.  Just render out the pancetta, then let cool.

Roasted Corn with Manchego 

by Ben
adapted from this Bon Appetit recipe

6 ears of sweet yellow corn, unhusked
2 poblano peppers, blackened, seeded and diced
2 Tablespoons Sciabica's Basil Extra Virgin Olive Oil
1 Tablespoon canola oil
1/4 cup pancetta
kosher salt and freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1 lime, cut into 4 wedges
1 cup finely grated Manchego cheese (or preferred cheese)
1/4 cup sliced chives
2 teaspoons finely grated lime zest

Preheat oven to 450°F. Roast unhusked corn on a baking sheet, turning occasionally, until heated through, about 15-20 minutes. Let cool. Shuck corn and cut kernels from cobs (easiest way to do this is with a bundt pan). Throw away the cobs. Meanwhile, blacken the poblanos on top of the stove using tongs, until all sides are evenly charred. Seed and dice the poblanos.

Heat canola oil in a large skillet over high heat. Add the pancetta and let render out until crisp. Add corn kernels and cook until heated through, about 3-5 minutes. Season to taste with salt and pepper.

Transfer corn and pancetta mixture to a large bowl; add poblano peppers, Sciabica's Basil Extra Virgin Olive Oil and crushed red pepper flakes. Squeeze lime slices over the bowl; sprinkle with the chives, zest, and cheese.

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