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Corn Salad with Manchego

Updated: Dec 31, 2020

A spicy summer side dish that is great to serve with tacos or even burgers and brats.



  • Sweet corn on the cob (3 ears)

  • Olive oil (1 Tablespoon)

  • Jeff's Garden Sweet Hot Cherry Peppers (8 pepper slices chopped)

  • Lime juice (1 teaspoon)

  • Crushed red pepper flakes (1/4 teaspoon)

  • Ground cumin (1/2 teaspoon)

  • Salt (to taste)

  • Pepper (to taste)

  • Manchego cheese (1/2 cup shaved or shredded)

  • Scallions (2 finely chopped)

  • Splash of sherry vinegar


Prep. Roast unhusked sweet corn in a preheated 450 degree oven for 20 minutes, turning at the 10-minute mark. Let corn cool. Once cooled cut corn off the cob.

Sauté. Sauté corn in olive oil over high heat until lightly charred. Add chopped cherry peppers, lime juice, red pepper flakes, salt, and pepper. Sauté for an additional 1 minute. Remove from heat.

Serve. Transfer corn mixture to a serving bowl and let cool to room temperature. Sprinkle with scallions and Manchego and serve.


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