Ingredients
4 tablespoons unsalted butter
6 cups fresh corn kernels (from 6 ears)
Kosher salt and freshly ground pepper
1/3 cup grated aged Manchego or Parmigiano-Reggiano, plus more for serving
Preparation
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.
