You are going to be obsessed with it, promise.
I make this when friends are coming over and I want to serve them something they'll notice without it requiring too much effort. Too many corn dishes are too sweet, and I like how this recipe balances the sweetness with the heat of jalapeno and red pepper flakes and a vivid streak of lime juice. I also like that this dish goes with about 8 million things: tacos, burgers, grilled lamb, a steak, you name it. You need to get the corn in the oven right away so you can spend time prepping the rest. Putting corn in its cob in the oven will feel strange. Power through; it works. You can wing almost everything without measuring, just not the jalapeno and red pepper flakes, which don't respond well to whim. — Amanda Hesser, Food52, Brooklyn, NY
Emily Fleischaker
This is the most recent recipe in our go-to column, but it is particularly special. Not only is it recommended by celebrated food writer and Food52 founder Amanda Hesser, but she is just one of many people I've heard from who love this dish (including food bloggers, me, and everyone I've ever cooked it for). It was created by chefs Dan Kluger and Jean Georges Vongerichten for their NYC restaurant ABC Kitchen, then published in Bon Appetit magazine a couple of years ago. So you have to try it — especially now when the last of the summer's corn is around.
