Sautéed Corn with Manchego and Lime

This Sautéed Corn with Manchego and Lime dish captures the essence of summer with its sweet, tender corn, cooked to a delightful golden hue, and tossed with crumbled Manchego cheese and a splash of fresh lime.

I couldn’t share the Grilled Salmon recipe without sharing a side worth writing about. This recipe comes from the current (August) issue of Bon Appétit. I first made this several Sundays ago for a large family gathering and have made it twice since. It’s that good!

The original recipe called for roasting the corn unhusked in the oven, but it’s been so sweet that I just sauté it in a pan. The original recipe also called for finely grated Manchego, but I chose to use an aged Manchego and put it in the food processor to achieve small crumbles. A little bite of corn with a crumble of nutty, buttery cheese– yum! I also added some garlic, jalapeño, crushed red pepper, chives, lime zest, and freshly squeezed lime juice. The first time I made this, my family asked if I would put this on the blog. To those of you who asked for the recipe, here it is!

Sautéed Corn with Manchego and Lime

By Nicole Prep: 10 minsCook: 10 mins Servings: 8 Sweet Summer corn with nutty cheese is an excellent side dish to any meal!

Ingredients 

• 6 ears of sweet yellow corn, husked and kernels removed (about 3 cups)
• 2 tablespoons Extra-virgin olive oil
• 2 tablespoons (1 ounce) unsalted butter
• 1 clove garlic, finely minced
• Kosher salt and freshly ground black pepper to taste
• 1 jalapeño, seeded, finely diced
• ½ teaspoon crushed red pepper flakes
• 2 tablespoons freshly squeezed lime juice
• 4 ounces aged Manchego cheese, broken into small chunks
• ¼ cup finely chopped chives
• 2 teaspoons finely grated lime zest

Instructions 

1. In the bowl of a food processor, add the Manchego and pulse several times until small crumbles form; set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the corn and sauté, stirring often, until heated through, about 3-4 minutes. Add the garlic and continue sautéing until the corn begins to turn light golden in spots, about 2-3 minutes more. Add the butter and stir until melted. Season to taste with kosher salt and freshly ground black pepper.
3. Transfer the corn to a large, wide serving bowl. Add the jalapeño, crushed red pepper flakes, and lime juice and toss to combine. Add the cheese, chives, and lime zest and gently toss again. Serve immediately. Enjoy!

Notes

Leftovers can be kept in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 120kcal, Carbohydrates: 1g, Protein: 4g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 23mg, Sodium: 120mg, Potassium: 19mg, Fiber: 0.2g, Sugar: 0.2g, Vitamin A: 293IU, Vitamin C: 2mg, Calcium: 156mg, Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Source: Adapted from Bon Appétit, August 2011