6 ears fresh corn
3 tablespoons butter
1 large shallot, chopped
2 teaspoons grated lime zest
juice from 1 lime, about 2 tablespoons
¼ cup chopped chives
¼ cup chopped cilantro
kosher salt and pepper
½ cup crumbled cotija or queso fresco cheese
Preheat oven to 450 F. Arrange corn, unhusked, in single layer on baking sheet. Roast in the oven about 20 minutes, turning corn occasionally to bake evenly. Remove from oven.
When cool enough to handle, husk corn. Place large end of corn in bundt cake pan center hole and remove kernels. (If you dont have a bundt pan, place a small bowl inside a larger one and stand corn on end).
Melt butter in large sauté pan over medium heat. Saute shallots until softened, about 3 minutes. Add corn and sauté, stirring to coat with butter, about 2 minutes. Stir in lime zest and remove from heat.
Add lime juice, chives and cilantro. Season with salt and pepper. Place in serving bowl and top with crumbled cotija cheese.