Roasted Corn with Manchego & Lime is a side dish I make often anytime Mexican food is on the menu. This recipe pairs really well with my favorite beef enchiladas. The secret ingredient is, you guessed it, the manchego cheese. I ran across this recipe in a food magazine years ago and it’s a crowd favorite every time I make it. It really is a quick meal to prepare and doesn’t require a lot of prep or fancy ingredients.
Roasted Corn with Manchego & Lime Recipe
Ingredients
- 24 oz bag frozen corn
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- Kosher salt
- Freshly ground black pepper
- 1 jalapeño, seeded, finely diced
- 1/2 teaspoon crushed red pepper flakes
- Juice from 1 lime
- 1 cup finely grated Manchego cheese
- 1/4 cup thinly sliced chives
- 2 teaspoons finely grated lime zest
Instructions
- Heat oil in a large skillet over high heat. Add corn kernels and sauté until heated through and light-golden in spots, roughly 8-10 minutes. Add butter and stir until melted.
- Season to taste with salt and pepper.
- Transfer corn to a large wide bowl or deep platter
- Sprinkle jalapeño and crushed red pepper flakes over.
- Squeeze lime juice and sprinkle with cheese, chives, and lime zest.
Ingredients
- 24 oz bag frozen corn
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- Kosher salt
- Freshly ground black pepper
- 1 jalapeño, seeded, finely diced
- 1/2 teaspoon crushed red pepper flakes
- Juice from 1 lime
- 1 cup finely grated Manchego cheese
- 1/4 cup thinly sliced chives
- 2 teaspoons finely grated lime zest
Instructions
- Heat oil in a large skillet over high heat. Add corn kernels and sauté until heated through and light-golden in spots, roughly 8-10 minutes. Add butter and stir until melted.
- Season to taste with salt and pepper.
- Transfer corn to a large wide bowl or deep platter
- Sprinkle jalapeño and crushed red pepper flakes over.
- Squeeze lime juice and sprinkle with cheese, chives, and lime zest.
