Summer is officially over, but here in Los Angeles, that doesn't mean very much. We're still enjoying warm weather and light dishes, which is why this quick recipe, adapted from Bon Appetit, appealed to me. Plus, I think it's clear from this blog that I'm obsessed with corn. This pairs the sweetness and creaminess of the corn with the intense and nutty flavor of manchego, acidity of lime, and crunch and subtle heat of jalepeno.
- 6 ears of corn
- 2 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
- Kosher salt and black pepper
- 1 jalepeno, seeded and diced
- 1 tsp crushed red pepper flakes
- Juice and zest from 1 lime
- 1 cup finely grated Manchego cheese
- 1/4 cup finely chopped chives
First, I cut the kernels off the ears of corn using my corn kerneler. I heated the olive oil in a pot over medium high heat, then added the corn and cooked about 5-7 minutes. Then I added the butter (and salt and pepper to taste) and stirred until melted.
I transferred the corn to a large bowl, then added the jalepeno and red pepper flakes and stirred.
I threw in the lime juice and zest, as well as the cheese and the chives, stirred until well combined, then served it while still warm. I probably devoured half of this and called that a meal, but I imagine this as a great side dish for a BBQ'd or roasted meats. And given that corn is always readily available in frozen and canned forms, you can enjoy summer in your kitchen all year round.