Sauteed Corn with Black Pepper and Manchego

sauteed corn with black pepper and manchego
Photo: Noe Dewitt
Total Time:
20 mins
6 to 8 Serves

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.


  • 4 tablespoons unsalted butter

  • 6 cups fresh corn kernels (from 6 ears)

  • Kosher salt and freshly ground pepper

  • cup grated aged Manchego or Parmigiano-Reggiano, plus more for serving


  1. 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.

Related Articles