Spicy Greens with Pan-Roasted Corn and Creamy Manchego Dressing

Here’s an excellent special occasion salad full of the flavors of Spain… Serrano ham, Marcona almonds and Manchego cheese. You can substitute Prosciutto for the Serrano and regular almonds for the Marconas, if you need to. And although parmesan could stand in for the Manchego, it really won’t be quite the same.  Manchego has topped the list of my favorite cheeses for the last few years so I’m very happy that it is widely available these days.

This lovely salad comes from Chef Henry Salgado of Spanish River Grill in New Smyrna Beach, Florida. It is adapted from Field to Feast, Recipes Celebrating Florida Farmers, Chefs and Artisans.

Spicy Greens with Roasted Corn and Creamy Manchego Dressing

Serves 6
By author margaret @ The Right Recipe


  • 1/2 cup grated Manchego cheese
  • 1/2 cup sour cream
  • 1/4 cup mayonaise
  • 2 tablespoons buttermilk (or more as needed)
  • 1 tablespoon minced green onion
  • 1 teaspoon sugar
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon hot sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons olive oil
  • 1 cup fresh corn kernels
  • 1 bunch spicy greens (such as arugula, dandelion or mustard, or a mixture)
  • 2 tablespoons Marcona almonds
  • 4-5 thin slices Serrano ham


1. Combine Manchego, sour cream, mayonnaise, buttermilk, green onions, sugar, Worcestershire, hot sauce, salt and pepper in a food processor or blender and process until smooth and creamy, adding more buttermilk if necessary to achieve desired consistency. Cover and set aside.
2. Heat olive oil in a medium sauté pan over high heat. Cook corn until golden brown then remove from pan. Lower heat to medium and cook the Serrano ham slices until crisped…this will only take a few seconds per side. Cut ham into slivers. Toss corn with the fresh greens and and dressing (you won't need to use it all) and toss to coat well. Garnish salad with the crispy ham and almonds. Season with fresh ground black pepper if desired.