Food & Cooking Recipes Quick & Easy Recipes Sauteed Corn with Black Pepper and Manchego By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 15, 2020 Print Share Share Tweet Pin Email Photo: Noe Dewitt Total Time: 20 mins Yield: 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. Ingredients 4 tablespoons unsalted butter 6 cups fresh corn kernels (from 6 ears) Kosher salt and freshly ground pepper ⅓ 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. Print