SAUTEED CORN WITH BLACK PEPPER AND MANCHEGO

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Sauteed Corn with Black Pepper and Manchego image

When it comes to cooking peak-season corn, less truly is more. This quick and easy side dish has you sauté plump corn kernels with butter, and temper their sweetness with a sprinkle of assertive cracked black pepper and nutty Manchego cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 20m

Yield Serves 6 to 8

Number Of Ingredients 4

4 tablespoons unsalted butter
6 cups fresh corn kernels (from 6 ears)
Kosher salt and freshly ground pepper
1/3 cup grated aged Manchego or Parmigiano-Reggiano, plus more for serving

Steps:

  • Melt butter in a large skillet over medium-high heat. Add corn and 3/4 teaspoon pepper; season with salt. Sauté, stirring occasionally, until corn is crisp-tender, about 5 minutes. Remove from heat and stir in cheese. Serve immediately, sprinkled with more cheese and pepper.

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