Creamy Corn with Manchego

Creamy Corn with Manchego

Creamy Corn with Manchego

Prep Time

20 minutes

Cook Time



6 people

Here’s a summer side dish that will make you feel as though you are in an elite steakhouse! That’s because it originated in the culinary expertise of Chef Matthew King, Executive Chef at Smith & Wollensky Steakhouse. Use fresh or frozen corn, and pair it with the Cajun Rib Eye for something unforgettable. Steaks are available online, too, at Smith & Wollensky.

Find more from Chef Matt by following this link to his Summer Corn Tips

See more at our Flavors of Summer article.

Note: Smith & Wollensky has provided some level of compensation for this material.





Frozen corn is a great option for this dish. Choose either fresh or frozen…canned corn won’t have the same result.


  • Ancho Chili Butter:
  • 1-1/2 ounce ancho chiles, stemmed, seeded, deveined
  • 2 tablespoons roasted garlic puree (about 1 garlic bulb, roasted and mashed)
  • 1 pound Plugrá® European-Style Butter, unsalted, softened
  • 2 tablespoons cilantro, chopped
  • 1/4 cup green onion, chopped
  • 2 each limes, fresh, zested
  • 1/2 tablespoon lime juice, fresh
  • 1 tablespoon kosher salt
  • Creamy Corn Mix:
  • 1 small red bell pepper, roasted, small dice
  • 1 quart roasted corn kernels cut off the cob or oven-roasted thawed whole kernel corn
  • 1/2 cup green onions, chopped
  • 1/2 cup red onion, small dice
  • 2 tablespoons cilantro, chopped
  • 1/2 tablespoon garlic, chopped
  • 1 tablespoon olive oil
  • 3/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper, ground
  • 1/2 cup heavy cream
  • 4 ounces Manchego cheese, shaved
  • 1 teaspoon green onion, chopped


  • 1 Ancho Chili Butter: Bring a small saucepan of water to a boil; add dried chiles and simmer over low heat until softened.
  • 2 Drain water and discard.
  • 3 Combine softened ancho chiles and garlic in food processor bowl fitted with a steel blade and puree until smooth.
  • 4 Add Plugrá Butter, cilantro, green onions, lime zest, lime juice and kosher salt and pulse until mixture is completely blended.
  • 5 Transfer ancho chili butter to plastic wrap; form into a log shape and chill.
  • 6
  • 7 Creamy Corn Mix: Combine roasted red pepper, corn, green onion, red onion, cilantro, garlic, olive oil, salt and pepper in large saucepan and toss to blend.
  • 8 Add heavy cream and shaved Manchego cheese: simmer over low heat until cream is reduced by half.
  • 9 Add 8 tablespoons ancho chili butter and stir until blended.
  • 10 Garnish with 1 teaspoon chopped green onions and serve.


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