Sautéed Corn with Manchego and Lime
Sweet Summer corn with nutty cheese is an excellent side dish to any meal!
Servings: 8
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
- In the bowl of a food processor, add the Manchego and pulse several times until small crumbles form; set aside.
- 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.
- 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
