Cacio e Pepe Corn on the Cob

By Emily Fleischaker

Cacio e Pepe Corn on the Cob
Ryan Liebe for The New York Times
Total Time
15 minutes
Rating
4(582)
Comments
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Cacio e pepe is a traditional Italian pasta made with pecorino, Parmesan, black pepper and a little pasta cooking water. These cobs borrow the flavors of the traditional dish, but the cheese sauce is not thinned with water, so it’s very rich and creamy. Serve the cacio e pepe corn with grilled steak or fish and a green salad with acidic dressing. You’ll be happy.

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Ingredients

Yield:4 servings
  • 4ears fresh corn, shucked
  • 4tablespoons unsalted butter, at room temperature
  • ¼cup freshly grated Parmesan
  • ¼cup freshly grated pecorino
  • Fresh, coarsely ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

259 calories; 17 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 9 grams protein; 245 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 10 to 12 minutes. (Alternatively, add corn to a large pot of salted boiling water and cook for 5 to 7 minutes.)

  2. Step 2

    Meanwhile, in a small bowl, mix together butter, half the Parmesan, half the pecorino, and a couple grinds of black pepper.

  3. Step 3

    Slather hot corn with the cheesy butter. Sprinkle with the remaining cheese and top each with a little more black pepper.

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Ratings

4 out of 5
582 user ratings
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Comments

Irene

I don't know about heresy, but I microwave my corn too. And I don't bother taking off any of the husk. After microwaving, I cut off the "stem" end, squeeze from the top, and the corn slips right out minus silk and husk.

Lmagadini

Fresh corn in the cob should only be put in boiling water for a maximum of 2 minutes. Any longer toughens the kernels.

olie

I microwave the corn. Is this heresy? Remove most of the husks, but leave a couple. Remove the silk. Pull the remaining husks back up to cover the cob. Place in a microwave-safe dish and heat on high 3 minutes per cob. No heating up the kitchen, no waiting for the water to boil, no waste of water. (I never seem to make stock with the odds and ends I save in the freezer.)

Surus

I learned many years ago to make “cooler corn” when going on a picnic. Get a hard sided cooler, add your shucked corn and cover with boiling water. By the time you get to your destination the corn will be hot and ready to eat. At home we soak the unshucked corn in water and roast in the oven at 350 for 20 minutes or so.

Meg

I added smoked paprika to it, and it was a total hit at the barbecue!

ross

Grilled and got a nice little char going. This is the best corn recipe for when you don’t want elote style! So delicious! Keeping this recipe on hand all summer in the south

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