Quick and easy weeknight dinner adapted from Bon Appetit. I’ve been meaning to make this dish ever since I saw it on the Bon Appetit website this summer, but somehow I didn’t get a chance to buy any Manchego cheese while the corn was still in season. So when I found myself with leftover Manchego from a dinner party, I had to make this ASAP 
Ingredients (makes 2 small portions):
2 cups frozen corn, thawed
2 tablespoons vegetable oil
1 tablespoon unsalted butter
salt and freshly ground pepper
1/2 red jalapeño, diced
juice from 1/2 lime
1/2-1 cup grated Manchego cheese
Heat the oil into a large skillet over medium-high heat and then add the corn.
After the corn is cooked through (~5 minutes), add the butter and stirr until it all melts.
Season corn with salt, pepper and lime juice and then add the diced jalapeño and the freshly grated manchego cheese.
I love manchego cheese and it worked great with the lime, jalapeño and corn. I am looking forward to making it with grilled fresh corn, but I first have to survive the imminent cold and windy Chicago winter 
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