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Sauteed Corn with Black Pepper and Manchego
Credit:
Noe Dewitt
Recipe Summary
total: 20 mins
Yield: Serves 6 to 8
Ingredients
Ingredient Checklist
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
Gallery
Sauteed Corn with Black Pepper and Manchego
Credit:
Noe Dewitt
Recipe Summary
total: 20 mins
Yield: Serves 6 to 8
Gallery
Sauteed Corn with Black Pepper and Manchego
Credit:
Noe Dewitt
Sauteed Corn with Black Pepper and Manchego
Credit:
Noe Dewitt
Sauteed Corn with Black Pepper and Manchego
Recipe Summary
total: 20 mins
Yield: Serves 6 to 8
Recipe Summary
total: 20 mins
Yield: Serves 6 to 8
total: 20 mins
total:
20 mins
Yield: Serves 6 to 8
Serves 6 to 8
Ingredients
Ingredients
- 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
Directions
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.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Sauteed Corn with Black Pepper and Manchego
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Sauteed Corn with Black Pepper and Manchego
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
