Roasted Corn with Manchego Cheese

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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One Response to Roasted Corn with Manchego Cheese

  1. Pingback: Almond Pound Cake | the windy kitchen

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