I couldn't share the grilled salmon recipe without sharing a side worth writing about. This recipe comes from the current (August) issue of Bon Appétit. I first made this several Sundays ago for a large family gathering and have made it twice since. It's that good! The original recipe called for roasting the corn unhusked in the oven, but the corn has been so sweet that I just sauté it in the pan. The original recipe also called for finely grated Manchego, but I chose to use an aged Manchego that I put in the food processor to achieve small crumbles. A little bite of corn with a crumble of nutty, buttery cheese-- yum! I also added some garlic along with the jalapeño, crushed red pepper, chives, lime zest and freshly squeezed lime juice. The first time I made this my family asked if I was going to put this on the blog. To those of you who asked for the recipe, here it is!
*Note-- if you can't find an aged Manchego, a good aged Parmiggiano-Reggiano could be substituted.
Sautéed Corn with Manchego and Lime
6 ears of sweet yellow corn, husked and kernels scraped (about 3 cups)
2 Tablespoons extra-virgin olive oil
2 Tablespoons (1-ounce) unsalted butter
1 clove garlic, finely minced
Kosher salt and freshly ground black pepper to taste
1 jalapeño, seeded, finely diced
1/2 teaspoon crushed red pepper flakes
Juice of 1 lime
4 ounces aged Manchego cheese, broken into chunks
1/4 cup finely chopped chives
2 teaspoons finely grated lime zest
In the bowl of a food processor, add the Manchego and pulse several times until small crumbles form; set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the corn and sauté, stirring often until heated through, about 3-4 minutes. Add the garlic and continue to sauté just until the corn begins to turn light-golden in spots, about 2-3 minutes more. Add the butter and stir until melted. Season to taste with salt and black pepper.
Transfer the corn to a large, wide serving bowl. Add the jalapeño, crushed red pepper flakes, and lime juice and toss to combine. Add the cheese, chives, and lime zest and gently toss again. Serve immediately. Enjoy!
Source: Adapted from Bon Appétit, August 2011